1,001 Low Fat Veg -- Roasted Vegetable Stock

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Here's the stock recipe to go with the Fresh Basil Soup recipe:

 

 

* Exported from MasterCook *

 

Roasted Vegetable Stock

 

Recipe By :1,001 Low Fat Vegetarian Recipes, Sue Spitler

Serving Size : 0 Preparation Time :0:00

Categories : 1,001 Low Fat Veg Recipes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

vegetable cooking spray

1 large onion -- quartered

1 medium bulb garlic -- (bulb, not clove) cut crosswise in half

1 large leek -- cleaned, cut into 1 " pieces

1 large carrot -- cut into 4 pieces

1 rib celery -- cut into 4 pieces

1 medium tomato -- quartered

1/2 small butternut squash or acorn squash -- cut into 2 " pieces

1 small zucchini -- cut into 4 pieces

1 small turnip -- quartered

1 small beet -- (optional) quartered

8 cups water

1 cup dry white wine -- or water

3 cups coarsely chopped kale or Swiss chard

6 sprigs parsley

1 bay leaf

1 teaspoon bouquet garni -- (to 2 tsp)

1 teaspoon black peppercorns

4 whole allspice

salt & pepper to taste

 

Line a large jelly roll pan with aluminum foil and spray with cooking spray.

Arrange onion, leek, carrot, celery, tomato, squash, zucchini, turnip, and beet

on pan; spray with cooking spray. Bake at 425ºF until tender and browned,

35-40 minutes.

 

Combine vegetables and remaining ingredients, except salt and pepper, in stock

pot or large Dutch oven; heat to boiling. Reduce heat and simmer, covered, for

1 1/2 to 2 hours.

 

Strain, pressing lightly on vegetables to extract juices; discard solids.

Season to taste with salt & pepper. Cool. Refrigerate or freeze.

 

Nutritional info from book: PER CUP: 25 cal; 0g Fat; 12 mg Sodium; 0.2g

Protein; 1.5 g Carbohydrates

 

S(ISBN):

" 1-57284-011-0 "

Copyright:

" 1997 (First Edition) "

Yield:

" 2 quarts "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 565 Calories; 5g Fat (8.6% calories from

fat); 21g Protein; 87g Carbohydrate; 28g Dietary Fiber; 0mg Cholesterol; 517mg

Sodium. Exchanges: 1/2 Grain(Starch); 15 1/2 Vegetable; 0 Fat.

 

NOTES : Roasting vegetables intensifies their flavors and makes this stock very

rich in flavor. The beet adds a subtle sweetness to the stock, but use only if

you don't object to the pink color it creates!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0