SC - Good Broth

[Christine A Seelye-King]

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

Roast your vegetables first, just as you would to start a dark brown
sauce.  Place your vegetables, including onions with the skins on,
carrots with peels, celery, etc. in a roasting pan and place in a hot
oven until they start to carmelize to the pan.  Take it out, deglaze the
pan with water, and pour the whole mess into a stock pot to boil.  You
can also take whole onions, cut them in half - with the skins on, and put
them cut-side down on a hot, dry  grill top or frying pan to turn black. 
This will add a great deal of color and flavor to your stock, which will
make a big difference in an all-veggie stock.  Use a bouquet garni of
fresh or dried herbs, fresh bay leaf adds a whole dimension to the stock
all on its own.  
	
Christianna
ok, my French restaurant roots are showing...
___________________________________________________________________
Get the Internet just the way you want it.
Free software, free e-mail, and free Internet access for a month!
Try Juno Web: http://dl.www.juno.com/dynoget/tagj.
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================