Recipe for Roasted Vegetable Broth - Martha Stewart Living 
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Yield:
4 Cups
Ingredients:
Amount Ingredient
1 lrg Onion, cut into 1-inch chunks
2 stalk celery, cut into 1/2-inch lengths, leaves on
4 med Carrots, cut into 1/2-inch lengths
2 x Parsnips, cut into 1/2-inch lengths
1 x Bulb fennel, cut into 1/2 inch chunks
1 bn leeks, cut into 1/2 inch lengths
4 med Cloves garlic
1 bn parsley, stems only
1 bn thyme or lemon thyme
2 x Stems fresh bay leaves or 6 or 7 dried leaves
1 tbl Whole black peppercorns
Instructions:
Instructions: 1. Heat oven to 425. Place onion, celery, carrots, parsnips, fennel, leeks, garlic, and parsley stems in a large roasting pan and mix to combine. Roast, turning vegetables every 10 minutes, until golden brown, about 35 to 40 minutes.

2. Place the roasted vegetables, thyme, bay leaves, peppercorns, and salt in a stockpot. Add 2 quarts of water and bring to a boil. Reduce heat and simmer gently for 30 minutes. Remove from heat and strain through a colander lined with damp cheesecloth.

3. Before serving, slowly bring broth to a gentle simmer and adjust seasoning.

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