ROASTED-VEGETABLE STOCK
This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.
Provided by sarahhouston
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 3h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables; season with salt and pepper.
- Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
- Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Place the carrots, celery, onion, pepper, and tomato in the stock pot. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain and cool.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 11.9 g, Fat 9.3 g, Fiber 2.7 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 52.9 mg, Sugar 4.7 g
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pankoj sarkar
[email protected]This is a great way to make use of leftover vegetables. I always have a few odds and ends in my fridge, and this is a great way to use them up and make something delicious.
Pushkar Limbu
[email protected]I've been making this stock for years, and it's always a hit. It's so flavorful and versatile. I use it in everything from soups to stews to sauces.
Abbas Ata
[email protected]This is a great recipe for a quick and easy vegetable stock. I love that I can use any vegetables I have on hand. It's also a great way to save money on store-bought stock.
Dobirul Islam
[email protected]I'm not a big fan of vegetable stock, but this recipe changed my mind. It's so flavorful and delicious. I've used it to make soups, stews, and sauces, and it always makes the dish taste better.
AB LODHII (Abdullah lodhii)
[email protected]This stock is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge, and this is a great way to use them up and make something delicious.
Ryjon Washington
[email protected]I love this recipe! It's so easy to make and the stock is so flavorful. I've used it to make soups, stews, and sauces, and it always turns out great.
Wafa Tv
[email protected]This is the best vegetable stock I've ever made. It's so easy to make and it tastes amazing. I've used it to make soups, stews, and sauces, and it's always perfect.
Bernard Opoku
[email protected]I was really impressed with how much flavor this stock had. I used it to make a vegetable soup, and it was so flavorful and delicious. I will definitely be making this stock again.
Abdul Rashid
[email protected]This stock is so versatile. I've used it to make soups, stews, and sauces, and it always adds a delicious flavor. I also love that it's so easy to make. I just roast some vegetables, add them to a pot of water, and simmer for a few hours. It's that s
Amayra Chowdhuri
[email protected]I followed the recipe exactly, and the stock turned out perfectly. It was clear, flavorful, and had a beautiful golden color. I used it to make a risotto, and it was the best risotto I've ever had.
Sachin Sinjali
[email protected]This roasted vegetable stock was a game-changer! I used it to make a hearty winter soup, and the flavor was incredible. The vegetables added so much depth and richness to the broth. I will definitely be making this again.