Roasted Vegetable Stock Recipe

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Ingredients:

Serving

4 carrots, washed, cut into chunks
3 celery ribs, cut in half
2 tomatoes, quartered
2 turnips, cleaned, trimmed and quartered
2 large onions, peeled and quartered
1 leek, trimmed and quartered
3 garlic cloves, peeled
2 tsp dried thyme
1/4 cup olive oil
8 cups water (or more )
1 bay leaf

Directions:

Preheat oven to 400 degrees Fahrenheit.
Spread the carrots, celery, tomatoes, turnips, onions, and leek out on a baking sheet with sides.
Scatter the garlic cloves over the top.
Sprinkle veggies with thyme; drizzle with the oil.
Roast vegetables for 1 hour or until well browned. Stir once or twice.
Transfer vegetables to a large soup pot.
Deglaze baking pan with a little hot water; add liquid to the roasted vegetables.
Cover vegetables with water; add bay leaf.
Bring to a simmer and cook for 45 minutes.
Cool and strain.
Freeze in quantities desired in plastic containers or zipper freezer bags. Freeze some broth in ice cube trays to use for deglazing pans and adding flavor to gravies, soups, and sauces.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	75.81 Kcal (317 kJ)
Calories from fat	42.15 Kcal
		% Daily Value*
Total Fat	4.68g	7%
Sodium	46.84mg	2%
Potassium	224.27mg	5%
Total Carbs	7.8g	3%
Sugars	3.77g	15%
Dietary Fiber	2.17g	9%
Protein	1.13g	2%
Vitamin C	10.4mg	17%
Vitamin A	0.2mg	7%
Iron	0.4mg	2%
Calcium	50.8mg	5%

Amount Per 100 g
Calories	28.82 Kcal (121 kJ)
Calories from fat	16.02 Kcal
		% Daily Value*
Total Fat	1.78g	7%
Sodium	17.81mg	2%
Potassium	85.27mg	5%
Total Carbs	2.97g	3%
Sugars	1.43g	15%
Dietary Fiber	0.82g	9%
Protein	0.43g	2%
Vitamin C	3.9mg	17%
Vitamin A	0.1mg	7%
Iron	0.1mg	2%
Calcium	19.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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