Roasted Vegetable Stock Recipe

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Ingredients:

Serving

2 quarts water
1 cup dry white wine
1 cup coarsely chopped white onion
1 cup chopped leek
1 cup chopped carrot
1 cup chopped zucchini
1 cup chopped turnip
1 cup chopped beet
1 cup chopped tomato
1/2 small butternut squash
1 bulb of garlic , cut in half crosswise
3 cups coarsely chopped kale
6 sprigs parsley
1 bay leaf
1 -2 tsp dried bouquet garni
1 tsp whole black peppercorn
4 whole allspice
salt and pepper

Directions:

Arrange vegetables, except for kale, in a single layer on greased, foil lined jelly roll pan.
Bake at 425 until tender and browned, about 35-40 minutes.
Transfer vegetables to slow cooker and add remaining ingredients, except salt and pepper.
Cover and cook on low for 4-6 hours. Strain, discarding solids; season to taste with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	70.2 Kcal (294 kJ)
Calories from fat	4.28 Kcal
		% Daily Value*
Total Fat	0.48g	1%
Cholesterol	0.21mg	0%
Sodium	50.23mg	2%
Potassium	446.01mg	9%
Total Carbs	11.05g	4%
Sugars	4.04g	16%
Dietary Fiber	2.13g	9%
Protein	2.67g	5%
Vitamin C	43.4mg	72%
Vitamin A	0.4mg	13%
Iron	0.9mg	5%
Calcium	82.1mg	8%

Amount Per 100 g
Calories	20.22 Kcal (85 kJ)
Calories from fat	1.23 Kcal
		% Daily Value*
Total Fat	0.14g	1%
Cholesterol	0.06mg	0%
Sodium	14.47mg	2%
Potassium	128.47mg	9%
Total Carbs	3.18g	4%
Sugars	1.16g	16%
Dietary Fiber	0.61g	9%
Protein	0.77g	5%
Vitamin C	12.5mg	72%
Vitamin A	0.1mg	13%
Iron	0.3mg	5%
Calcium	23.7mg	8%

* 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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