Roasted Vegetable Stock Recipe

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Ingredients:

Serving

2 tbsp olive oil
7 carrots, unpeeled, cut into chunks
3 onions, unpeeled, quartered
8 stalks celery, cut into chunks
1/2 lb white mushroom, quartered
1 large baking potato, unpeeled, cut into chunks
4 1/2 quarts water
2 cups white wine , preferably chardonnay
4 sprigs parsley
2 sprigs thyme
1/4 tsp peppercorn, crushed
1 tsp salt
1 bay leaf

Directions:

Preheat oven to 350 (F). Drizzle large roasting pan with olive oil.
Spread carrots, onions, celery, mushrooms, and potato in roasting pan. Roast for 45 minutes, stirring twice to achieve an even roast.
Remove from oven and transfer the vegetables to a large stockpot. Add remaining ingredients to the stockpot, and bring to a boil over high heat. Reduce heat to low and simmer, partially covered for 2 hours.
Strain the stock through a sieve or colander into 2 or 4-cup storage containers. Discard the solids. Let cool, then refrigerate. Can be frozen for up to 3 months.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	27 Kcal (113 kJ)
Calories from fat	6.46 Kcal
		% Daily Value*
Total Fat	0.72g	1%
Cholesterol	0.01mg	0%
Sodium	79.43mg	3%
Potassium	106.49mg	2%
Total Carbs	2.73g	1%
Sugars	1.35g	5%
Dietary Fiber	0.8g	3%
Protein	0.49g	1%
Vitamin C	1.9mg	3%
Vitamin A	0.1mg	4%
Iron	0.1mg	0%
Calcium	22.6mg	2%

Amount Per 100 g
Calories	17.24 Kcal (72 kJ)
Calories from fat	4.13 Kcal
		% Daily Value*
Total Fat	0.46g	1%
Cholesterol	0.01mg	0%
Sodium	50.72mg	3%
Potassium	68mg	2%
Total Carbs	1.74g	1%
Sugars	0.86g	5%
Dietary Fiber	0.51g	3%
Protein	0.31g	1%
Vitamin C	1.2mg	3%
Vitamin A	0.1mg	4%
Calcium	14.4mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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