Don's Roasted Vegetable Stock
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3/4 pound (340 grams) mushrooms, sliced1 medium onion, left unpeeled and cut into 8 wedges3 carrots, cut into 1 inch pieces1 red bell pepper cut into 1 inch pieces2 cloves coarsely chopped4 flat-leaf parsley sprigs (including stems)3 thyme sprigs2 tbls olive oil2 tbls tomato paste5 cups water2 bay leafs
1. Preheat oven to 450 with rack in the middle
2. Toss vegetables, garlic & herbs with ol in large flameproof roasting pan stirring occasionally until golden, 35-40 minutes.
3. Stir in tomato paste and cook, stirring, 1 minute. Add water and boil, stirring and scraping up brown bits, 1 minute.
4. Transfer to 4 quart stock pot, add water, bay leafs & salt. Simmer covered for 45 minutes.
5. Strain stock through fine mesh sieve into bowl, pressing on and then discarding the veggies.
Stock keeps chilled 1 week or 3 months frozen
Note: the nutritional value is off because the vegetables are not being consumed.
Number of Servings: 1
Recipe submitted by SparkPeople user DONMUSIC.
2. Toss vegetables, garlic & herbs with ol in large flameproof roasting pan stirring occasionally until golden, 35-40 minutes.
3. Stir in tomato paste and cook, stirring, 1 minute. Add water and boil, stirring and scraping up brown bits, 1 minute.
4. Transfer to 4 quart stock pot, add water, bay leafs & salt. Simmer covered for 45 minutes.
5. Strain stock through fine mesh sieve into bowl, pressing on and then discarding the veggies.
Stock keeps chilled 1 week or 3 months frozen
Note: the nutritional value is off because the vegetables are not being consumed.
Number of Servings: 1
Recipe submitted by SparkPeople user DONMUSIC.
Nutritional Info Amount Per Serving
- Calories: 498.8
- Total Fat: 17.1 g
- Cholesterol: 0.0 mg
- Sodium: 3,526.9 mg
- Total Carbs: 80.7 g
- Dietary Fiber: 29.1 g
- Protein: 23.2 g
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