ROASTED VEGETABLE STOCK
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 recipe #235039 #235039, or potato water saved from boiling potatoes, instead of the water in this recipe. Other stock or broth recipes are recipe #217620 #217620, recipe #135453 #135453, recipe #397862 #397862 and recipe #214220 #214220 with meat options. Combine any or all parts of these recipes for your own broth creation if you like.
Provided by foodtvfan
Categories Stocks
Time 1h55m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Spread the carrots, celery, tomatoes, turnips, onions, and leek out on a baking sheet with sides.
- Scatter the garlic cloves over the top.
- Sprinkle veggies with thyme; drizzle with the oil.
- Roast vegetables for 1 hour or until well browned. Stir once or twice.
- Transfer vegetables to a large soup pot.
- Deglaze baking pan with a little hot water; add liquid to the roasted vegetables.
- Cover vegetables with water; add bay leaf.
- Bring to a simmer and cook for 45 minutes.
- Cool and strain.
- Freeze in quantities desired in plastic containers or zipper freezer bags. Freeze some broth in ice cube trays to use for deglazing pans and adding flavor to gravies, soups, and sauces.
Nutrition Facts : Calories 88.7, Fat 5.6, SaturatedFat 0.8, Sodium 50.1, Carbohydrate 9.3, Fiber 2.3, Sugar 4.4, Protein 1.2
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