Rich Roasted Veggie Stock |
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Prep Time: 0 Minutes Cook Time: 140 Minutes |
Ready In: 140 Minutes Servings: 8 |
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A basic, yet intensely flavourful recipe that forms a delicious bottom note for any vegetarian (or not!) soups, stews or rice dishes you care to make with it. Comes from the Fresh at Home cookbook by Ruth Tal Brown and Jennifer Houston. Read more . Makes about 8 cups, each about 10 calories and no fat (the nutrition calculator does not take into account the fact that the vegetables are strained out). Ingredients:
2 carrots, roughly chopped |
3 large celery stalks, roughly chopped |
1 large onion, roughly chopped |
2 large tomatoes, cored and quartered |
5 whole cloves garlic |
5 oz mushrooms, halved |
16 cups water |
1/2 cup parsley, chopped |
1 tsp whole black peppercorns |
Directions:
1. Preheat oven to 400F.
2. Place carrots through mushroms on a foil-lined baking sheet. Pour 1/4 cup water overtop of the vegetables.
3. Roast for 20 minutes.
4. Scrape all vegetables and juices from the sheet into a large pot, add the 16 cups water, parsley and peppercorns. See Photo
5. Bring stock to a boil, then reduce heat to a simmer.
6. Cook, covered, 1 hour, then uncover and simmer 1 hour longer.
7. Strain stock, discard solids and keep in fridge or freezer to store.
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