Directions:
- Preheat oven to 400 degrees F.
- In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
- Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
- In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
- Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
- Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
- Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.01 Kcal (297 kJ) | ||
| Calories from fat | 16.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 3% | |
|---|---|---|---|
| Sodium | 27.49mg | 1% | |
| Potassium | 219.57mg | 5% | |
| Total Carbs | 12.68g | 4% | |
| Sugars | 4.82g | 19% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 1.56g | 3% | |
| Vitamin C | 9.9mg | 17% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 77.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 14.95 Kcal (63 kJ) | ||
| Calories from fat | 3.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.38g | 3% | |
|---|---|---|---|
| Sodium | 5.79mg | 1% | |
| Potassium | 46.23mg | 5% | |
| Total Carbs | 2.67g | 4% | |
| Sugars | 1.01g | 19% | |
| Dietary Fiber | 0.54g | 10% | |
| Protein | 0.33g | 3% | |
| Vitamin C | 2.1mg | 17% | |
| Iron | 0.1mg | 3% | |
| Calcium | 16.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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