Roasted Vegetable Stock

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* Exported from MasterCook *

 

Roasted Vegetable Stock

 

Recipe By :Dana Jacobi

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 carrots -- coarsely chopped

2 medium leeks (green and white parts) -- coarsely chopped

1 large onion -- coarsely chopped

1 white turnip -- coarsely chopped

1 medium zucchini -- coarsely chopped

1 cup coarsely chopped celery root

2 tablespoons canola oil

2 bay leaves

10 parsley stems

 

Preheat the oven to 425F.

 

Heap the carrots, leeks, onion, turnip, zucchini, and celery root on a baking

sheet. Drizzle with the oil, then toss and rub the vegetables with your hands

to coat the oil. Spread out the vegetables in an even layer.

 

Roast the vegetables for about 55 minutes, or until well browned. Stir the

vegetables two or three times while they are cooking, to prevent them from

burning in places.

 

Place the roasted vegetables in a stockpot. Add 3 quarts cold water. Bring the

liquid to a boil, reduce the heat, and simmer gently for 2 hours. Strain the

stock, pressing on the vegetables. Discard the solids.

 

Use immediately or cool the stock, uncovered. Pour the stock into containers,

cover, and refrigerate or freeze.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

Yield:

" 1 1/2 quarts "

 

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Per Serving (excluding unknown items): 373 Calories; 28g Fat (64.3% calories

from fat); 5g Protein; 30g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 60mg

Sodium. Exchanges: 5 1/2 Vegetable; 5 1/2 Fat.

 

NOTES : For convenience, I do use commercially prepared vegetable broth on

occasion. However, few of them arre good, in my opinion. If not overloaded

with carrot, garlic, or some other overwhelming flavor, they have a color that

lacks appeal and affects the look of some soups. Rather than throw a good soup

off balance by using them, I try to keep some of this stock in the freezer.

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