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Nutrition Facts
Serving Size 0 g
(Approx. 10 Servings)
Amount Per Serving
Calories 0 Calories From Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 0 g
Vitamin A 0% • Iron 0%
Vitamin C 0% • Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Caramelized Vegetable Brodo

Prep Time
30 minutes
Cook Time
2 h 30 m
Total Time
3 hours
Serves
10  People

Ingredients

Recipe makes 10 Servings

1/4 cup(s) extra virgin olive oil, plus more as needed
1 cup(s) garlic cloves
1 medium white onion, roughly chopped
8 medium carrots with tops, if available
16 Oz parsnips, roughly chopped
3 leeks, rinsed thoroughly and chopped
1 bunch curly kale, roughly chopped
3 sprigs of fresh rosemary
10 sprigs of fresh thyme
4 Qt cold water
1 Tbsp juniper berries
2 Tbsp whole black peppercorns
5 bay leaves
2 Tbsp sherry vinegar
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Instructions

1
Preheat oven to 400ºF.
2
Drizzle a little olive oil evenly over a sheet pan, add all vegetables and herbs, spreading them out evenly.
3
Bake for approximately 1 hour or until vegetables are very browned and caramelized.
4
Place a large stock pot over medium heat, add roasted veggies, water, juniper berries, peppercorns, bay leaves and sherry vinegar.
5
Bring to a simmer and then lower heat and allow to cook 1 hour.
6
Strain stock through a fine mesh sieve into a large bowl. Discard vegetables.
7
Return strained stock to pot, set over low heat, season with liquid aminos or salt and pepper and more sherry vinegar to taste. Serve hot.
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