VCE--Roasted Vegetable Stock

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Roasted Vegetable Stock

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Soups from Scratch

 

Amount Measure Ingredient -- Preparation Method

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4 carrots

1 large celery rib

3 Jerusalem artichokes

1 large onion -- chopped into 1/2 " pieces

1 large leek -- white part thinly sliced + 1 cup chopped inner

greens

1 cup diced celery root

6 cloves garlic

2 tablespoons olive oil

2 teaspoons salt

1/4 teaspoon black peppercorns

1/2 cup coarsely chopped parsley

aromatics, pg 29, including 4 sage leaves -- see note

1 teaspoon soy sauce -- or to taste

 

Preheat oven to 425ºF and scrub the vegetables.

 

Slice the carrots, celery, and Jerusalem artichokes into 1/4-inch slices. Put

them in a bowl with the onion, the white part of the leek, the celery root, and

the garlic. Toss them with the oil, then spread on a sheet pan and roast,

turning them every 10 minutes, until browned, about 40 minutes.

 

Transfer roasted vegetables to large soup pot and add remaining ingredients

along with 2 quarts of water. Bring to boil, then reduce the heat, cover the

pot, and simmer for 40 minutes. Strain, pressing out as much liquid as

possible. Taste for salt. A teaspoon of soy sauce may give it a little depth

and additional saltiness.

 

S(ISBN):

" "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 140 Calories; 5g Fat (29.0% calories from

fat); 3g Protein; 23g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 797mg

Sodium. Exchanges: 0 Grain(Starch); 4 Vegetable; 1 Fat.

 

NOTES : Roasting intensifies the flavors of all vegetables and provides an easy

way of bringing added character to what is essentially a basic vegetable stock.

 

Aromatics (pg 29): This bundle of herbs, also known as a bouquet garni,

consists mostly of parsley sprigs, a bay leaf, and a few thyme sprigs tied with

string or gathered in a cheesecloth bag. (I just put them into the dish loose

most of the time and fish them out before serving.) Bouquet garni is used to

flavor soups, braises, stews, and many other dishes. I usually make mine rather

generous -- 8 long full branches of parsley, 4 to 6 brushy sprigs of thyme, and

2 small bay leaves--and add any other herb that's appropriate to the dish, such

as a sprig of tarragon if tarragon is called for in the recipe, and so forth.

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