Roasted Vegetable Stock Recipe

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Ingredients:

Serving

2 large garlic cloves, peeled (or more if you like )
1 large onion, peeled and quartered
3 carrots, peeled and cut into 1-inch chunks
3 leeks, white part , cut into 1-inch pieces
3 stalks celery, cut into 1-inch chunks
2 tbsp olive oil
parsley
2 fresh bay leaves
6 -8 peppercorns

Directions:

Heat oven to 450°F.
Toss the vegetables with the olive oil, until gently coated.
Place the vegetables in a roasting pan or on a foil-lined baking sheet and roast for about half an hour, turning them occasionally (They should be nicely browned and very aromatic).
Place all the vegetables in a large pot, scraping all the good brown stuff from the roasting pan into the pot with the herbs and peppercorns.
Fill with water and place on the stovetop on medium high heat.
Bring to a boil, lower the temperature, and boil gently for 2-3 hours (watch the water level-if it boils down too much, add more water).
Strain, pressing down on solids to extract as much liquid as possible; discard the solids and place the remaining liquid in a sauce pan.
Simmer until reduced by three quarters; this could take about an hour.
You should end up with about one and a half to two quarts of stock.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	29.3 Kcal (123 kJ)
Calories from fat	12.64 Kcal
		% Daily Value*
Total Fat	1.4g	2%
Sodium	17.02mg	1%
Potassium	90.5mg	2%
Total Carbs	3.86g	1%
Sugars	1.49g	6%
Dietary Fiber	0.89g	4%
Protein	0.55g	1%
Vitamin C	3.1mg	5%
Vitamin A	0.1mg	3%
Iron	0.3mg	2%
Calcium	17.1mg	2%

Amount Per 100 g
Calories	70.92 Kcal (297 kJ)
Calories from fat	30.59 Kcal
		% Daily Value*
Total Fat	3.4g	2%
Sodium	41.19mg	1%
Potassium	219.05mg	2%
Total Carbs	9.34g	1%
Sugars	3.6g	6%
Dietary Fiber	2.16g	4%
Protein	1.33g	1%
Vitamin C	7.4mg	5%
Vitamin A	0.2mg	3%
Iron	0.7mg	2%
Calcium	41.5mg	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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