ROASTED VEGETABLE STOCK

1
Eddie Jordan

By
@EDWARDCARL

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

Rating:

★★★★★ 1 vote

Comments:
Cook:
1 Hr
Method:
Convection Oven

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
    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-by-Step

  1. Put all vegetables in a parchment lined baking sheet. Roast at 400 degrees for 1 hour. After vegetables are done roasting.
  2. Combine all ingredients in a large soup pot and cover with water. Bring to a boil.
  3. Cover and simmer until vegetables are tender about 1 hour.
  4. Remove from heat, cool and strain, use liquid as a base for vegetable soup or for recipes calling for broth or stock

Printable Recipe Card

About ROASTED VEGETABLE STOCK

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy




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