ROASTED-VEGETABLE STOCK
Provided by Molly O'Neill
Categories soups and stews
Time 1h40m
Yield About 6 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees. Place the carrots, celery, Jerusalem artichokes, onion, leek, celery root and garlic in a large roasting pan. Add the olive oil, toss and roast in the oven, stirring every 10 minutes until browned, about 40 minutes. Transfer vegetables to a stockpot, add the remaining ingredients (except soy sauce) and 2 quarts of water and bring to a boil. Cover the pot, lower heat and simmer for 40 minutes. Strain, pressing out as much liquid as possible, and discard the solids. Add the soy sauce and use in the recipe above.
Nutrition Facts : @context http, Calories 16, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shivani
[email protected]This stock is a great way to save money. It's much cheaper than buying store-bought stock.
miloni
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Imran Fareed
[email protected]I've been making this stock for years and it's always a hit.
Envee Dior
[email protected]This stock is a great way to get your kids to eat their vegetables.
Firas Ali
[email protected]I'm so glad I found this recipe. It's the perfect way to use up my garden vegetables.
Pereotubo Michael
[email protected]This stock is a great way to add flavor to vegetarian and vegan dishes.
Cailyn Self
[email protected]I love that this recipe is so versatile. I can use any vegetables I have on hand and it always turns out delicious.
Shamim Akhter
[email protected]This stock is a great way to use up leftover vegetables. I always have a batch in my freezer so I can always have flavorful stock on hand.
Mumtaz bugti
[email protected]Roasted vegetable stock is my secret ingredient for making amazing soups and stews. It's so easy to make and it adds so much flavor.
F.N Fahkruddin
[email protected]This stock is a lifesaver. It's so easy to make and it adds so much flavor to my dishes.
Braxton Brownlee
[email protected]I'm so glad I found this recipe. It's the best vegetable stock I've ever made.
ROOMI SHAIKH
[email protected]This is a great recipe for a flavorful and healthy stock. I love that it's made with simple ingredients.
Akbar zaman khan
[email protected]Delicious and versatile stock. I've used it in soups, stews, and gravies and it always adds a great flavor.
Fatima El-hage
[email protected]This stock is so easy to make and it tastes so good. I love that I can use it in so many different recipes.
Jannice Rhodes-Preston
[email protected]I made this stock for the first time last week and it was a huge success. My family loved it and I'm already planning on making it again soon.
Wekhoola Wycliffe
[email protected]This is my go-to stock recipe. I love the roasted flavor and how versatile it is. I use it in everything from soups to stews to gravies.
Tasha Douglas
[email protected]I've been making this stock for years and it's always a hit. It's so easy to make and it tastes amazing. I highly recommend it!
ANTONIO BAZIL
[email protected]This roasted vegetable stock is a game-changer! It adds so much flavor to my soups and stews. I love that it's made with simple, wholesome ingredients.
Teddy Kioko
[email protected]Just made this stock and it is delicious! I used a mix of vegetables from my garden and the flavor is amazing. I can't wait to use it in my next soup recipe.