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
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AYAH TV
[email protected]I used this stock to make a soup and it was the best soup I've ever had. Thanks for sharing this recipe!
Nicholas Basso
[email protected]This is a great recipe for a healthy and flavorful stock. I will definitely be using it again.
Emihle Lekoto
[email protected]I can't wait to try this recipe! I love roasted vegetables and I know this stock will be delicious.
Juan Puente
[email protected]This stock is so easy to make and it tastes amazing! I will definitely be making it again.
mbatya sulaiman
[email protected]Thanks for sharing this recipe! I'm always looking for new ways to use up leftover vegetables.
samantha rigby
[email protected]I've been using this recipe for years and it never disappoints. It's the perfect way to add flavor to any dish.
Godbless Clever
[email protected]I made this stock for the first time last week and it turned out so well! I'm definitely going to be making it again.
David Samu
[email protected]This is a great way to use up leftover vegetables. I always have a container of this stock in my freezer for when I need a quick and easy meal.
Indian Boy
[email protected]I love this recipe! The roasted vegetables give the stock a deep, rich flavor that is perfect for soups, stews, and sauces.
Bahara Ali
[email protected]This roasted vegetable stock was incredibly easy to make and packed with flavor. I used it to make a soup and it was the best soup I've ever had.