Vegetable Stock
By
Patrick Johnson
@pwjohnso
1
★★★★★ 1 vote5
Ingredients
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1 Tbspolive oil
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4 largeyellow onions, quartered
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2 largecarrots, quartered, tops reserved
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8 clovegarlic, crushed
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2 largeleeks, wahed, trimed, tough outer leaves removed
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1 sprig(s)fresh thyme
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1 sprig(s)rosemary
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2bay leaves
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10black peppercorns, whole
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1clove, whole
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3 qtwater
How to Make Vegetable Stock
- Preheat oven to 400 degrees F.
- In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
- Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
- In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water.
- Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.