Roasted vegetable stock

1 Servings

Ingredients

Quantity Ingredient
1 medium Red onion; quartered
2 mediums Yellow onions; quartered
6 Cloves garlic
2 Leeks; cut in 2\" pieces
2 Stalks celery; cut in 3\" pieces
2 Carrot; cut in 2\" pieces
2 Tomato; quartered
½ cup White wine
½ cup Water
1 teaspoon Fennel seed; toasted and crushed
2 teaspoons Coriander seed; toasted and crushed
1 Bay leaf
4 Sprigs thyme
12 Parsley sprigs
½ teaspoon Salt
1 teaspoon Black pepper
2 months.

Directions

Heat oven to 375 degrees F.

Place the onions, garlic, leeks, celery, and carrots in a large ovenproof pan that can also be used on the stove (such as a roasting pan with handles or a large saute pan ). Roast for 30 minutes. Add the tomatoes, and roast for 15 to 20 minutes more, until the vegetables are a dark golden brown but not burned. Remove the pan from the oven and deglaze it with the wine over high heat on top of the stove top. Place the mixture in a large stockpot, and add the remaining ingredients. Bring to a boil, lower the heat, and simmer for 45 minutes or one hour for a richer stock. Remove from the heat, and let cool in the pot on a rack. Strain, and store for use later. Stock will keep in the refrigerator for up to 5 days and in the freezer for up to Variation: Light vegetable stock Place all the ingredients in a large stockpot in the order listed. Proceed with steps 6 - 8 of the main recipe.

Yield: 3 quarts.

Recipe By : Dan Bowe Cooking at the Academy Posted to Digest eat-lf.v096.n223 Date: Tue, 19 Nov 1996 12:06:12 -0800 From: Reggie Dwork <reggie@...> NOTES : Cal 492⅕, Fat 4.5g,

Carb 94.2g,

Fib 20.6g,

Pro 13.4g,

Sod 1261mg,

CFF 8⅗%.

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