VEGETABLE STOCK
Provided by Trish Hall
Categories dinner, soups and stews, appetizer
Time 4h30m
Yield About 4 quarts
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Peel onions and cut in chunks. Peel carrots and cut in large rounds. Trim celery and chop in one-inch pieces. Peel parsnips and cut in large rounds. Peel garlic and mince. Chop tomatoes.
- Toss vegetables and garlic with oil and spread on a baking pan. Put in oven and roast for about an hour or until nicely browned. Stir occasionally to release steam.
- Remove vegetables from oven, place in large, deep pot, add water to cover, add herbs and pepper.
- Simmer for three hours. Cool and strain.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 3 grams
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Alan Walker
[email protected]This is the best vegetable stock recipe ever!
blake_lenzi
[email protected]I'm so glad I found this recipe. It's a great way to make delicious vegetable stock at home.
Rumaisa Fatima
[email protected]This stock is so versatile. I've used it in soups, stews, and sauces, and it's always delicious.
Jovan Mladenovic
[email protected]I love the fact that this recipe is so easy to make. I can just throw all the ingredients in a pot and let it simmer.
Bizuneh Bacha
[email protected]This recipe is a great way to use up all those veggie scraps that would otherwise go to waste.
Olwethu Gumede
[email protected]I've tried a lot of vegetable stock recipes, but this one is by far the best. It's so flavorful and rich.
Carolina Lopez
[email protected]This stock is a lifesaver! I always have some on hand in my freezer. It's so convenient to be able to just pull it out and use it when I need it.
Haleema Ilyas
[email protected]I love that this recipe uses all the veggie scraps that would normally go to waste. It's a great way to reduce food waste and create something delicious at the same time.
Shamem Abaid
[email protected]This stock is so flavorful and versatile. I've used it in a variety of dishes and it's always been a hit.
Leen Rayyan
[email protected]I was really impressed with how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this stock without any problems.
Rabbi Hawladar
[email protected]This is the best vegetable stock recipe I've ever tried. It's so easy to make and it tastes amazing. I love using it in my soups and stews.
Rahime Behrami
[email protected]I've been using this recipe for years and it never disappoints. The stock is always flavorful and rich, and it's so versatile. I use it in everything from soups to stews to risotto.
Pat Pat
[email protected]This vegetable stock recipe is a game-changer! It's so easy to make and adds so much flavor to my soups, stews, and sauces. I love that I can use all the veggie scraps that would normally go to waste.