Vegetable Broth (version 1 3)

Ingredients

1 large onion, peeled and diced

2 tablespoons canola oil or 2 tablespoons vegetable oil

1 carrot, peeled and sliced

1 parsnip, peeled and sliced

1 potato, peeled and quartered

1 turnip, cubed

1 zucchini, sliced

1 stalk celery, chopped

1 leek, cut in 3 inch chunks

3 Brussels sprouts, whole and scored with deep cuts

3 green onions, cut in large chunks

3 white pearl onions, peeled

1 red pepper, chopped

1/2 can pickled beet(including liquid)

3 teaspoons garlic, crushed

3 cloves garlic, sliced and sauteed in canola oil until brown on both sides

3 bay leaves

6 whole peppercorns

5 whole cloves

1 teaspoon celery seed

1 teaspoon sage

1 teaspoon allspice

1 teaspoon chopped oregano

broth seasonings

1 tablespoon pure maple syrup or 1 tablespoon honey

2 tablespoons canola oil or 2 tablespoons vegetable oil

2 ounces cider vinegar

1 tablespoon reduced-sodium Worcestershire sauce

4 cups water

1 cup low-sodium V8 juice

1 (14 1/2 ounce) cans no-salt-added whole tomatoes(including liquid)

1/4-1 cup unsalted butter

Food Network Canada

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