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Roasted Vegetable Stock Recipe
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- olive oil
- 1 large onion rough chop
- 1 in medium bulb garlic cuthalf
- 1 inch large leek cleaned and cut into 1pieces
- 1 inch large carrot cut into 1(2.54 cm) pieces
- 1 inch rib celery cut into 1(2.54 cm) pieces
- 1 medium tomato quartered
- 1 small zucchini
- 1 small turnip
- 1 beet quartered (optional)
- 8 cups cold water 1.9 L
- 1 cup sherry 236 ml
- 3 cups rough chopped Swiss chard 710 ml
- 6 sprigs parsley
- 1 Bay Leaf
- 1/2 tsp. allspice 2.5 ml
- 1 tsp. black peppercorns 5 ml
- 1 tsp. thyme 5 ml
- Salt and white pepper to taste
Ingredients
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- Toss all the vegetables lightly in olive oil just enough to coat.
- Roast in a 450 degree (233 C) oven for about half an hour.
- Combine the roasted vegetables with remaining ingredients (except for the salt and pepper) in pot and bring to a simmer for about 2 hours.
- Strain and adjust the seasonings as needed.
Roasting the vegetables enhances their flavor. I only use the beet when making the stock for broth soup. It leaves a pinkish tint to the stock that that I find unacceptable for some soups and most sauces.
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