Vegetable Stock

[Guest guest]

Yet another, my excuse is it's used in some of the soups I'll be posting-

 

 

* Exported from MasterCook *

 

Vegetable Stock

 

Recipe By :Totally Dairy-Free Cooking - Louis Lanza

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 medium onions -- quartered and unpeeled

2 medium carrots -- sliced 1 " thick

5 celery ribs -- sliced 1 " thick

1 medium bell pepper -- quartered and seeded

2 cups mushroom stems and pieces (optional)

3 garlic cloves

1 tablespoon olive oil

1/2 bunch parsley

10 peppercorns

2 bay leaves

3 sprigs fresh thyme

 

Preheat the oven to 400F. Toss all the vegetables, except the mushroom pieces,

and the garlic in 1 tablespoon olive oil. Place in a roasting pan and roast for

30 to 40 minutes. (Place the mushroom pieces in the roasting pan for the last 15

minutes.) Add 1/2 cup of water if the vegetables are beginning to stick to the

bottom of the pan.

 

Place the vegetables in a 4-quart stockpot. Scrape the bottom of the roasting

pan into the pot and add 2 quarts water. Add the parsley, peppercorns, bay

leaves, and thyme to the stockpot. Bring to a boil and reduce to a simmer for 1

hour. Strain through a fine-mesh strainer or cheesecloth. The stock can be

stored in the refrigerator for up to 5 days.

 

Description:

" Spending the time to create your own stock is well worth the time and

effort. It's healthier and more pure in flavor than the storebought

version. "

Yield:

" 6 cups "

 

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

 

Per Serving (excluding unknown items): 358 Calories; 15g Fat (34.8% calories

from fat); 8g Protein; 55g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol;

252mg Sodium. Exchanges: 0 Grain(Starch); 9 1/2 Vegetable; 2 1/2 Fat.

 

 

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