roasted vegetable stock

Name: ROASTED VEGETABLE STOCK
Cook time: 1 h
Cuisine: American
Ingredients: 3 medium carrors cut into 2 inch pieces; 2 medium stalks celery cut into 2 inch pieces; 2 small onions cut into quarters; 2 clove(s) garlic cut in half; 1 large potato diced; 1 medium bell pepper quarted; - salt and pepper to taste; - herbs; dill, rosemary, oregano and a little mint if wanted

(1 RATING)

41 Pinches 1 Photo

Eddie Jordan

Bristow, OK

Updated on Sep 1, 2011

This vegetable stock is good to eat as is or you can use it for a multitude of sauces. If you have a vegetarian friend or family this is for you. This comes from HELEN'S PANTRY

Rate

prep time

cook time 1 Hr

method Convection Oven

yield

Ingredients

3 medium carrors cut into 2 inch pieces
2 medium stalks celery cut into 2 inch pieces
2 small onions cut into quarters
2 cloves garlic cut in half
1 large potato diced
1 medium bell pepper quarted
- salt and pepper to taste
- herbs; dill, rosemary, oregano and a little mint if wanted

How To Make roasted vegetable stock

Step 1

Put all vegetables in a parchment lined baking sheet. Roast at 400 degrees for 1 hour. After vegetables are done roasting.

Step 2

Combine all ingredients in a large soup pot and cover with water. Bring to a boil.
Step 3

Cover and simmer until vegetables are tender about 1 hour.
Step 4

Remove from heat, cool and strain, use liquid as a base for vegetable soup or for recipes calling for broth or stock
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