 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
A basic roasted vegetable stock useable in many other dishes. Ingredients:
3 onions; peeled and halved |
4 celery stalks; cut in large pieces |
5 carrots; cut in thirds |
3 leeks; split and washed |
1 garlic head; outer skin removed |
8 quarts water |
1 tablespoon salt |
8 whole black peppercorns |
2 dried bay leaves |
1 teaspoon dried thyme leaves |
Directions:
1. Place the ingredients in a shallow baking pan. Bake uncovered for 1 hour. The vegetables will be well-browned when fully roasted.
2. Transfer the vegetables to a stockpot. Deglaze the roasting pan and add the liquid to stockpot. Add water to more than cover. Add the seasonings.
3. Bring to a boil on high heat; then reduce to, a simmer and cook covered for 1 hour.
4. Remove from heat. Sieve the stock and use or store as you desire.
|
|