Roasted Vegetable Stock
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This recipe makes 5 cups servings
Nutritional Info |
|
|---|---|
| Per 1/2 cup 125 mL : about | - |
| cal | 33 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 0 g |
| carb | 5 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 145 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 57 |
| vit C | 13 |
| folate | 8 |
Roasting the vegetables gives deep, rich colour to this all-purpose stock. If you like, add 1 tsp (5 mL) crumbled dried mushrooms for even deeper flavour.
Ingredients
- 3 carrots, coarsely chopped
- 3 celery stalks, coarsely chopped
- 3 onions, coarsely chopped
- 1 cup sliced mushrooms
- 3 cloves garlic
- 2 tsp vegetable oil
- 10 parsley sprigs
- 10 peppercorns, cracked
- 2 bay leaves
- 8 cups cold water
- 1/2 tsp salt
Preparation
In large roasting pan, stir together carrots, onions, celery, mushrooms, garlic and oil to coat. Roast in 450°F (230°C) oven, stirring halfway through , until softened and browned, about 40 minutes. Transfer to stockpot.
Add parsley, peppercorns, bay leaves and all but 1 cup (250 mL) of the water to stockpot. Pour remaining water into roasting pan, stirring and scraping up any brown bits, over heat if necessary. Scrape into stockpot and bring to boil; skim off any foam. Reduce heat to medium; simmer for 40 minutes.
Strain through fine sieve, gently pressing vegetables. Stir in salt. (Make-ahead: Let cool for 30 minutes.Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 4 months.)
Add parsley, peppercorns, bay leaves and all but 1 cup (250 mL) of the water to stockpot. Pour remaining water into roasting pan, stirring and scraping up any brown bits, over heat if necessary. Scrape into stockpot and bring to boil; skim off any foam. Reduce heat to medium; simmer for 40 minutes.
Strain through fine sieve, gently pressing vegetables. Stir in salt. (Make-ahead: Let cool for 30 minutes.Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 4 months.)
Source : Canadian Living Magazine: October 2006
- Keywords : Soup; Vegetarian; Reduced fat; Boil; Lactose-free;
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