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Nutrition Facts
Serving Size 1 (320g) Recipe makes 10 servings
Calories 90
Calories from Fat 50		(55%)
Amount Per Serving		%DV
	Total Fat 5.6g	8%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 50mg		2%
Potassium 279mg		7%
Total Carbohydrate 10.0g		3%
	Dietary Fiber 2.3g	9%
	Sugars 4.5g
Protein 1.2g		2%
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Roasted Vegetable Stock

Recipe #399692 | 2 hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: foodtvfan
Nov 16, 2009

A flavorful stock to use for soup, sauce, or gravy or any recipe calling for vegetable stock. This is a good way to use up bits of leftover vegetables too. You can use Potato Peel Stock #235039, or potato water saved from boiling potatoes, instead of the water in this recipe. Other stock or broth recipes are Rich Vegetable Stock #217620, Vegetable Stock #135453, and Homemade Stock #214220 with meat options. Combine any or all parts of these recipes for your own broth creation if you like.

SERVES 10 -12 (change servings and units)

Ingredients

4 carrots, washed, cut into chunks
3 celery ribs, cut in half
2 tomatoes, quartered
2 turnips, cleaned, trimmed and quartered
2 large onions, peeled and quartered
1 leek, trimmed and quartered
3 garlic cloves, peeled
2 teaspoons dried thyme
1/4 cup olive oil or vegetable oil
8 cups water (or more)
1 bay leaf

Directions

1
Preheat oven to 400 degrees Fahrenheit.
2
Spread the carrots, celery, tomatoes, turnips, onions, and leek out on a baking sheet with sides.
3
Scatter the garlic cloves over the top.
4
Sprinkle veggies with thyme; drizzle with the oil.
5
Roast vegetables for 1 hour or until well browned. Stir once or twice.
6
Transfer vegetables to a large soup pot; cover with water; add bay leaf.
7
Bring to a simmer and cook for 45 minutes.
8
Cool and strain.