Roasted Vegetable Stock
Ingredients
- olive oil
- 1 large onionrough chop
- 1in medium bulb garliccuthalf
- 1inch large leekcleaned and cut into 1pieces
- 1inch large carrotcut into 1(2.54 cm) pieces
- 1inch rib celerycut into 1(2.54 cm) pieces
- 1 medium tomatoquartered
- 1 small zucchini
- 1 small turnip
- 1 beetquartered (optional)
- 8cups cold water1.9 L
- 1cup sherry236 ml
- 3cups rough chopped Swiss chard710 ml
- 6 sprigs parsley
- 1 Bay Leaf
- 1/2 tsp. allspice2.5 ml
- 1 tsp. black peppercorns5 ml
- 1 tsp. thyme5 ml
- Salt and white pepper to taste
Instructions
- Toss all the vegetables lightly in olive oil just enough to coat.
- Roast in a 450 degree (233 C) oven for about half an hour.
- Combine the roasted vegetables with remaining ingredients (except for the salt and pepper) in pot and bring to a simmer for about 2 hours.
- Strain and adjust the seasonings as needed.
Recipe Notes
Roasting the vegetables enhances their flavor. I only use the beet when making the stock for broth soup. It leaves a pinkish tint to the stock that that I find unacceptable for some soups and most sauces.
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