Roasted Vegetable Stock

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 50
  • Fat: 4.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 0.4g
  • Carbohydrate: 2.2g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 8mg
  • Calcium: 9mg

Ingredients

  • 1 whole garlic head
  • 2 cups (1-inch) slices onion
  • 1 1/2 cups (1-inch) slices carrot
  • 1 cup (1-inch) slices celery
  • 1/2 teaspoon black pepper
  • 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

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Vegetable Stock Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy