Roasted Vegetable Stock
From pats1013 16 years agoIngredients
- 1 large onion cut in quarters shopping list
- 2 cloves garlic shopping list
- 1 tomato halved shopping list
- 2 ribs celery cut in large pieces shopping list
- 2 carrots cut in large pieces shopping list
- 1 potato cut in half shopping list
- 1 bunch green onions shopping list
- 2 tablespoons olive oil shopping list
- 9 cups water shopping list
- 6 to 8 parsley stems shopping list
- 2 to 3 sprigs fresh thyme or 1/2 to 3/4 dried shopping list
- 3 to 4 peppercorns shopping list
- 2 bay leaves shopping list
- 2 tablespoons lite soy sauce shopping list
How to make it
- Heat oven to 400 degreesF. Put onion, tomato,celery,carrot,garlic,potato and green onions in large shallow roasting or baking pan.
- Drizzle with oil, toss to coat.
- Bake 30 to 40 minutes or until browned, turning about every 10 minutes so they dont burn.
- Remove vegetables, put in large pot.
- Add 1 cup water to roasting pan.
- cook on low heat,scrape up the brown bits from the bottom of the pan.
- Pour mixture into pot with vegetables.
- To veggies add parsley,thyme,peppercorns,bay leaves, soy sauce, and 8 cups water.
- Bring to a boil over med/high heat.
- Reduce heat to low, simmer, partially covered for 2 hours.
- Strain, refrigerate for about 3 days or freeze.
People Who Like This Dish 5
- Teebonemendez Nelson, Canada
- bluewaterandsand GAFFNEY, SC
- jimrug1 Peoria, IL
- choclytcandy Dallas, Dallas
- deedeec Seattle, WA
- upstatevoyager Scotia, NY
- pats1013 NJ
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The Rating
Reviewed by 3 people-
Hi Pats, Thank you for the invite. I will be looking forward to sharing Ideas/recipes with you. I like this recipe. I almost always roast my veggies/meat before makeing stock... Thanks again... Jim High 5
jimrug1 in Peoria loved it -
Sounds very good. I like the idea of making it ahead and freezing it.
bluewaterandsand in GAFFNEY loved it
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