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| 1 Teelöffel | vegetable oil |
| 8 gross | Carrots, peeled and cut into large pieces |
| 2 gross | Onions, peeled and quartered |
| 2 | Turnips, peeled and halved |
| 1 | cloves garlic peeled |
| 3 ca. 1 Liter | Plus |
| 1 Tasse | water cold |
| 1 | clove |
| 1 | Sprig fresh thyme |
| 1 Teelöffel | ginger fresh, grated |
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(From Molly O'Neill, A Well-Seasoned Appetite)
1. Preheat oven to 400 degrees f.
2. Lightly oil a baking pan or cast-iron skillet and fill it with the carrots, onions, turnips, and garlic. Roast, turning frequently, until well caramelized, about 45 minutes to 1 hour.
3. Transfer the vegetables to a soup pot. Place the roasting pan over medium high heat, add 1 cup of water, and scrape the bottom with a wooden spoon to loosen any bits stuck to the pan. Pour into the soup pot. Add 3 quarts of water, the clove, and thyme and simmer for 2 hours.
4. Remove from heat. Add the ginger. Allow the broth to stand for 1 hour. Strain and discard the vegetables. The broth will keep in the refrigerator for up to 1 week. It can be frozen for up to 2 months.
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