SC - Good Broth

[Richard Kappler II]

>What are your suggestions about dealing with vegetarians. I am finding a
>large demand for vegetarian friendly feasts and many dishes ie. frumenty,
>require cooking in broth. I can't always use "almond milk" either, due to
>allergy issues and cost. I have made my own meat broth for eons, but
havent'
>worked much with vege type. Would just boiling a whole lotta veges be
>reasonable? Seems to me I would need to do some sauteing first to build up
>some flavour. What are others ideas?
>
>Hauviette


Personally, with vegetables I briefly sear, then roast for about ten minutes
at 375, then into the stock pot they go.  With large veggies such as taters,
turnips etc, I'll roast for 1/2 hour.  Before roasting, I drizzle a little
olive oil over the top, salt and pepper, then into the oven they go.  After
simmering for two hours or so, I get a good rich stock.  I have found the
key to be using barely enough water to cover, though YMMV.

regards, Wulfrith

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