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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A great vegetable stock. Has Great flavor IFreeze it in 2 cup portions and in ice cube trays then in freezer bag to add to dishes. Ingredients:
1 large onion cut in quarters |
2 cloves garlic |
1 tomato halved |
2 ribs celery cut in large pieces |
2 carrots cut in large pieces |
1 potato cut in half |
1 bunch green onions |
2 tablespoons olive oil |
9 cups water |
6 to 8 parsley stems |
2 to 3 sprigs fresh thyme or 1/2 to 3/4 dried |
3 to 4 peppercorns |
2 bay leaves |
2 tablespoons lite soy sauce |
Directions:
1. Heat oven to 400 degreesF. Put onion, tomato,celery,carrot,garlic,potato and green onions in large shallow roasting or baking pan.
2. Drizzle with oil, toss to coat.
3. Bake 30 to 40 minutes or until browned, turning about every 10 minutes so they dont burn.
4. Remove vegetables, put in large pot.
5. Add 1 cup water to roasting pan.
6. cook on low heat,scrape up the brown bits from the bottom of the pan.
7. Pour mixture into pot with vegetables.
8. To veggies add parsley,thyme,peppercorns,bay leaves, soy sauce, and 8 cups water.
9. Bring to a boil over med/high heat.
10. Reduce heat to low, simmer, partially covered for 2 hours.
11. Strain, refrigerate for about 3 days or freeze.
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