Recipe: Maxine's Roasted Vegetable Broth

MAXINE'S ROASTED VEGETABLE BROTH

"I found the original of this recipe in the New York Times Sunday Magazine but the best outcome of it that I've had, came last week with a very modified batch of ingredients. They called for carrots, onions, turnip, parsnip, and some other stuff. I used carrots, celery, shallots (my new experimental veggie), mushrooms, and a halved butternut squash!"

FOR THE ROASTED VEGETABLES:
1 butternut squash
3 carrots, cut in large chunks
2 sticks celery, cut in chunks
2 onions, cut in half
4 shallots, cut in half
Several cloves garlic, peeled
FOR THE BROTH:
13 cups water, divided use
1 teaspoon each basil, dill, parsley, Mrs. Dash Table mix (slightly peppery savory flavoring).
1/2 cup fresh (well, mine was kind of wilted) chopped parsley

Spray or wipe oil onto the bottom of a large roasting pan. Cut the squash in half, scrape out the seeds, and place face down. Toss the rest of the veggies and garlic into the pan.

Roast in a 400 degree F oven for 45 minutes to 1 1/2 hours until well caramelized.

Place 12 cups of water into a large stock pot (I used an 8 quart pot). Add the all the roasted vegetables except for the squash. (Have the squash for dinner.)

Pour 1 cup cold water into the roasting pan, and scrape out the caramelized stuff that's coating it. Pour this into the stock pot. Add herbs and spices, and bring to a boil. Reduce heat, and simmer for 2 to 3 hours. Remove from heat, and remove vegetables. Strain vegetables through cheesecloth. Keeps in the refrigerator for 1 week, or freezes well.

NOTES: I use this broth in gravy, sauteing, tomato sauce, and anyplace else that bullion or meat stock is called for. The original recipe called for throwing the veggies away, but I grind them up and add egg and crumbs and make a veggie loaf. They are kind of sorry looking, so I don't leave them in the soup, but the loaf tastes pretty good.

Source: Maxine in RI