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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
Amount Measure Ingredient -- 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.
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