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Roasted Vegetable Stock


2 large onions, quartered
2 bulbs garlic, cut in half crosswise
1 large leek, coarsely chopped
2 large carrots, coarsely chopped
2 ribs celery with leaves, coarsely chopped
2 medium tomatoes, quartered
2 zucchini, coarsely chopped
2 turnips, quartered
1/4 cup olive oil
12 cups water
1 cup dry white wine (optional)
6 to 8 sprigs parsley
3 bay leaves
2 to 3 sprigs fresh thyme
1 to 2 sprigs fresh rosemary
1 Tbs whole black peppercorns
1 whole star anise
Salt to taste

Combine the onions, garlic, leek, carrots, celery, tomatoes, zucchini, turnips, and olive oil in a large bowl and toss to thoroughly coat with the olive oil. Spread the vegetables on a large baking sheet and roast in a preheated 425F oven until browned, about 45 minutes. Combine the vegetables and all the remaining ingredients in a large stock pot and bring to a boil over high heat. Reduce the heat and simmer covered for 2 hours. Strain the broth, pressing lightly on the vegetables to extract as much juice as possible. Freeze unused portion.

Yield: 12 Cups

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