2 medium turnips, peeled and each cut into 3 wedges
2 tablespoons extra-virgin olive oil
2 cups (1-inch) slices leek
8 ounces whole cremini mushrooms
1/2 cup dry white wine
10 cup water
4 fresh parsley sprigs
4 fresh thyme sprigs
1 bay leaf
How to Make It
Preheat oven to 450°.
Cut off pointed end of garlic just to expose cloves. Place garlic and next 5 ingredients (through turnips) on a large jelly-roll pan. Drizzle with oil; toss well. Bake at 450° for 10 minutes. Add leek and mushrooms. Bake an additional 35 minutes or until browned and tender, stirring occasionally. Spoon vegetables into a Dutch oven. Pour wine into jelly-roll pan, scraping to loosen browned bits. Add wine mixture, 10 cups water, and remaining ingredients to vegetable mixture; bring to a boil. Reduce heat, and simmer 1 hour, stirring occasionally. Strain through a fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.
I hate vegetable stocks in general as I don't like the flavor. This one is a keeper and I will make it again when and if I need a vegetable stock for a recipe. It was outstanding and very flavorful. I made this stock to do the Butternut Squash Soup.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!