Don's Roasted Vegetable Stock
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Don's Roasted Vegetable Stock calories by ingredient
Introduction
I had vegetarians & vegans coming over for Thanksgiving diner and had to come up with a gravy recipe. I tweaked a vegetable stock recipe and here is the result. The gravy recipe will be posted later I had vegetarians & vegans coming over for Thanksgiving diner and had to come up with a gravy recipe. I tweaked a vegetable stock recipe and here is the result. The gravy recipe will be posted laterNumber of Servings: 1
Ingredients
-
3/4 pound (340 grams) mushrooms, sliced
1 medium onion, left unpeeled and cut into 8 wedges
3 carrots, cut into 1 inch pieces
1 red bell pepper cut into 1 inch pieces
2 cloves coarsely chopped
4 flat-leaf parsley sprigs (including stems)
3 thyme sprigs
2 tbls olive oil
2 tbls tomato paste
5 cups water
2 bay leafs
Directions
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.