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Roasted Vegetable Stock (.5 PTS)

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B3, B9, C
MineralsNatrium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Onions - quartered (large)

  2. 2 Garlic - cut in half crosswise

  3. 1 Leek - coarsely chopped (large)

  4. 2 Carrots - coarsely chopped (large)

  5. 2 Celery with leaves - coarsely chopped

  6. 2 Tomatoes - quartered (medium)

  7. 2 Zucchini - coarsely chopped

  8. 2 Turnips - quartered

  9. 1/4 cup 59ml Olive oil - (60 ml)

  10. 12 cups 2844ml Water - (3 L)

  11. 1 cup 237ml Dry white wine - (250 ml)

  12. 6 sections Parsley - (6 to 8)

  13. 3 Bay (laurel) leaves

  14. 2 sections Fresh thyme - (2 to 3)

  15. 1 section Fresh rosemary - (1 to 2)

  16. 1 Whole black peppercorns - (15 ml)

  17. 1 Star anise

  18. Salt to taste.

Instructions Jump to Ingredients ↑

  1. Combine the onions, garlic, leek, carrots, celery, tomatoes, zucchini, turnips, and olive oil in a large bowl and toss to thoroughly coat with the olive oil.

  2. Spread the vegetables on a large baking sheet and roast in a preheated 425F (220C) oven until browned, about 45 minutes.

  3. Combine the vegetables and all the remaining ingredients in a large stock pot and bring to a boil over high heat. Reduce the heat and simmer covered for 2 hours. Strain the broth, pressing lightly on the vegetables to extract as much juice as possible. Freeze unused portion.

  4. Makes about 12 cups (3 L).

  5. Shared by: Donna; Points MC Formatted by Mary [mnmpoms@ponyexpress.net]10/13/00 All vegetarian considerations aside, you may find yourself using this stock in place of chicken or beef broth in all of your recipes because of its intense flavor.

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