Recipe of Roasted Vegetable Stock - Food Recipes

-- MasterCook Extracted --

Roasted Vegetable Stock

Recipe By : "Vegetarian Cooking for Everyone" (adapted) by D. Madison
Serving Size : 1
Preparation Time :0:00
Categories : Soups And Stews Vegetables

Ingredients - Preparation Method:

4 carrots scrubbed and sliced 1/4-in. thick 1 large celery rib scrubbed and sliced 1/4-in. thick 3 Jerusalem artichokes scrubbed and sliced 1/4-in. thick 1 large onion cut into 1/2-inch pieces 1 large leek white part thinly sliced, plus 1 c. chopped inner greens 1 cup diced scrubbed celery root 6 cloves garlic 2 tablespoons olive oil 2 teaspoons salt 1/4 teaspoon black peppercorns 8 sprigs fresh parsley 6 sprigs fresh thyme 4 fresh sage leaves 2 small bay leaves 2 quarts water 1 teaspoon soy sauce -- if desired Deborah Madison writes that, unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor. Preheat oven to 425 degrees. In large bowl toss together vegetables, garlic and olive oil. Spread mixture evenly on large baking sheet. Roast in preheated oven, stirring every 10 minutes, until browned, about 40 minutes. Transfer roasted vegetables to large soup pot and add remaining ingredients except for soy sauce. Bring to boil. Reduce heat to low, cover pot and simmer 40 minutes. Strain stock, pressing out as much liquid as possible from vegetables. Add soy sauce for additional flavor, if desired. Use stock immediately or cover and refrigerate. Makes 6 cups. Each serving contains approximately 1 fat exch.; 40 calories, 4 gm. fat (including 1 gm. sat. fat), 780 mg. sodium and 7 mg. calcium. Star Tribune, Published Wednesday, January 13, 1999 Converted by MC_Buster. - - - - - - - - - - - - - - - - - -