Low-Fat Roasted Vegetable Stock |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Saved by Soup Ingredients:
1 large onion, cut into eighths |
1 large leek, white part only, cut in half lengthwise, rinsed well between the layers, and cut into 2 inch pieces |
4 celery ribs, cut into 2 inch pieces |
2 medium carrots, cut into 2 inch pieces |
1 medium parsnip, cut into 2 inch pieces |
1/4 lb fresh fennel bulb, tall stalks and leaves discarded, bulb cut into 2 inch pieces |
1 lb fresh plum tomato, cut into quarters |
2 tablespoons olive oil |
salt, to taste |
1 bunch fresh parsley, rinsed |
4 quarts cold water |
Directions:
1. Preheat oven to 450°.
2. Place the vegetables in a large roasting pan; pour the olive oil over them, add the salt, and use a spatula to toss well to combine.
3. Place pan on the top shelf in the oven and roast until the vegetables are just beginning to turn brown, about 30 minutes.
4. Transfer roasted vegetables to a large stockpot; add in the parsley and water; place over high heat.
5. When the water boils, decrease heat to medium-low, cover the pot, and simmer for 1 hour.
6. Remove from heat, let stand and cool to room temperature.
7. Strain the broth through a large sieve or colander into a bowl or plastic container; use a wooden spoon to press the vegetables against the sieve to extract as much of the broth as possible.
8. Place the container in the refrigerator until thoroughly chilled and the fat has hardened on the surface of the broth, at least 8 hours or preferably overnight.
9. Use a slotted metal spoon or spatula to remove all the fat.
10. Divide the broth into two or three smaller containers and refrigerate or freeze.
11. Will keep in refrigerator for up to 5 days; keeps in freezer for up to 3 months.
|
|