VEGETABLE STOCK
Provided by Trish Hall
Categories dinner, soups and stews, appetizer
Time 4h30m
Yield About 4 quarts
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Peel onions and cut in chunks. Peel carrots and cut in large rounds. Trim celery and chop in one-inch pieces. Peel parsnips and cut in large rounds. Peel garlic and mince. Chop tomatoes.
- Toss vegetables and garlic with oil and spread on a baking pan. Put in oven and roast for about an hour or until nicely browned. Stir occasionally to release steam.
- Remove vegetables from oven, place in large, deep pot, add water to cover, add herbs and pepper.
- Simmer for three hours. Cool and strain.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 3 grams
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