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Vegetable Broth, Tortellini en Brodo with Roasted Root Vegetables

tortellinaBrodo

Vegetable broth is the gardener’s best friend. Incredibly simple to make, this broth is perfect for using up a garden’s excess or for utilizing the overlooked parts of vegetables—carrot tops, onion pieces and celery bases—that would otherwise end up in the trash or on a compost pile. Using fresh quality ingredients is the key to making a winning broth. Sip it for its health benefi ts or use it in place of water when making risotto or rice. In this take on the classic Italian dish, Tortellini En Brodo (Tortellini In Broth), cheese tortellini is cooked in homemade vegetable broth and topped with roasted root vegetables.

VEGETABLE BROTH

Prep Time: 10 minutes
Cook Time: 90 minutes

Makes 2 quarts

2 medium yellow onions, unpeeled, quartered
1 head garlic, halved
3 celery stalks, halved
2 carrots
6 sprigs parsley
3 sprigs thyme
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon kosher salt
Optional extras: leeks (green and/or white parts), fennel, parsnips, mushrooms, mushroom stems, carrot tops

Place all ingredients in a large stockpot. Add 4 quarts of water, about 16 cups, and bring to a boil. Once boiling, reduce heat to a low simmer and cook for 1½ to 2 hours (until reduced by half). Taste and season, adding more salt if needed. Strain the broth from the vegetables. Allow broth to cool and store in a sealed container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

TORTELLINI EN BRODO WITH ROASTED ROOT VEGETABLES

Prep Time: 15 minutes
Cook Time: 45 minutes

Makes 6 servings

2 medium-sized beets, peeled and diced
2 large carrots, peeled and diced
1 tablespoon olive oil
Salt and pepper
2 quarts vegetable broth (8 cups)
1 pound fresh cheese tortellini
Optional garnish: fresh chopped parsley, shaved Parmesan cheese

Preheat oven to 425˚F. Toss diced beets and carrots with oil and season with a pinch of salt and pepper. Place on a baking sheet covered with parchment paper and roast for 35-40 minutes or until the vegetables are fork tender. This can be done a day in advance and the vegetables stored in the refrigerator until needed. (The beets will color the carrots purple. This will not affect the flavor, but if you would like to keep this from happening, simply toss the vegetables separately and divide on the baking sheet.)

In a large pot, bring broth to a boil. Add tortellini and cook for 3 to 5 minutes until tender but still firm. Serve in bowls and top with a large spoonful of roasted beets and carrots. Garnish with fresh chopped parsley or shaved Parmesan cheese.

For more recipes, follow Meredith at insockmonkeyslippers.com.

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