ROASTED-VEGETABLE STOCK

Roasted-Vegetable Stock image

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h25m

Yield 5

Number Of Ingredients 11

6 cups large pieces mild vegetables (carrots, celery, whole mushrooms, potatoes and sweet potatoes)
2 medium onions, cut into fourths
2 cloves garlic, peeled
8 cups cold water
1/2 cup parsley sprigs
1 teaspoon salt
1/4 teaspoon cracked black pepper
1 sprig basil or 1 teaspoon dried basil leaves
1 sprig marjoram or 1 teaspoon dried marjoram leaves
1 sprig thyme or 1 teaspoon dried thyme leaves
1 bay leaf

Steps:

Heat oven to 400°. Grease jelly roll pan, 15 1/2 x10 1/2 x1 inch. Spread vegetables, onions and garlic in pan. Bake uncovered 45 to 60 minutes or until vegetables are deep golden brown and tender.
Remove vegetables from pan; place in 4-quart Dutch oven. Pour 1/2 cup of the cold water in pan. Scrape pan to remove browned particles; add water and particles to vegetables.
Heat vegetables, remaining cold water and remaining ingredients to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
Cool broth slightly; strain broth. Cover and refrigerate up to 3 days or seal tightly and freeze up to 3 months. Stir before using.

Nutrition Facts : Calories 10, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 450 mg