Roasted Vegetable Stock (.5 Pts)
2 large onions, quartered
2 bulbs garlic, cut in half crosswise
1 large leek, coarsely chopped
2 large carrots, coarsely chopped
2 ribs celery with leaves, coarsely chopped
2 medium tomatoes, quartered
2 zucchini, coarsely chopped
2 turnips, quartered
1/4 cup of olive oil ; 60 ml
12 cups of water ; 3 L
1 cup of dry white wine ; optional 250 ml
6 sprigs parsley ; 6 to 8
3 bay, laurel leaves
2 sprigs fresh thyme ; 2 to 3
1 sprig fresh rosemary ; 1 to 2
1 tablespoon of whole black peppercorns ; 15 ml
1 whole star anise
Salt to taste |
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Combine the onions, garlic, leek, carrots, celery, tomatoes, zucchini, turnips, and olive oil in a large bowl and toss to thoroughly coat with the olive oil. Spread the vegetables on a large baking sheet and roast in a preheated425ºF. (220ºC) oven until browned, about 45 minutes. Combine the vegetables and all the remaining ingredients in a large stockpot and bring to a boil over high heat. Reduce the heat and simmer covered for2 hours. Strain the broth, pressing lightly on the vegetables to extract as much juice as possible. Freeze unused portion.
Makes about 12 cups (3 L).
Shared by: Donna; PointsMC Formatted by Mary [mnmpoms@ponyexpress.net]10/13/00
All vegetarian considerations aside, you may find yourself using thisstock in place of chicken or beef broth in all of your recipes because of itsintense flavor.
Per Serving (excluding unknown items): 1015 Calories; 60g Fat (49.4%calories from fat); 27g Protein; 113g Carbohydrate; 35g Dietary Fiber; 0mgCholesterol; 562mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 201/2 Vegetable; 11 Fat.
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