agilityme
11-01-2011, 02:43 PM
Roasted Vegetable Stock
A little time consuming, but well worth the effort :)
6 Red or gold potatoes, cubed
8 oz Baby bella mushrooms, quartered
4 Large carrots, cut into bite sized chunks
2 Cloves garlic
Splash of olive oil
1 Leek (white and light green parts) washed, halved and sliced (if tolerated)
4 Stalks of celery, cut into bite sized chunks
1 Cup fresh parsley, roughly chopped (If tolerated)
1 Tsp dried Thyme
Salt to taste
Pepper to taste (If tolerated)
1 Gallon water
Place the potatoes, mushrooms and carrots in a large ziplock bag. Add a splash of olive oil (enough to coat liberally) and move the bag around until all the vegetables are well coated. Place the vegetables in a large roasting pan or baking sheet. Add salt a little salt.
Bake at 400 degrees until they brown. This could take a little over an hour. At the half way point, add the garlic.
When done, put the vegetables in a large stock pot along with the leek, celery, parsley, thyme, salt, pepper and water.
Pour about a cup of hot water on the roasting pan and gently scrape all the brown bits off. Pour these into the stock pot as well.
Bring to a boil, reduce heat and simmer until the water is reduced by about half.
Use a colander to strain the stock into a large bowl or pot. The veggies are a little well done, but not bad so you don't have to throw them out. I had a bowl for lunch :) Pour the stock into small ziplock containers (2 cups is a good size) and freeze or refrigerate for future use.
A little time consuming, but well worth the effort :)
6 Red or gold potatoes, cubed
8 oz Baby bella mushrooms, quartered
4 Large carrots, cut into bite sized chunks
2 Cloves garlic
Splash of olive oil
1 Leek (white and light green parts) washed, halved and sliced (if tolerated)
4 Stalks of celery, cut into bite sized chunks
1 Cup fresh parsley, roughly chopped (If tolerated)
1 Tsp dried Thyme
Salt to taste
Pepper to taste (If tolerated)
1 Gallon water
Place the potatoes, mushrooms and carrots in a large ziplock bag. Add a splash of olive oil (enough to coat liberally) and move the bag around until all the vegetables are well coated. Place the vegetables in a large roasting pan or baking sheet. Add salt a little salt.
Bake at 400 degrees until they brown. This could take a little over an hour. At the half way point, add the garlic.
When done, put the vegetables in a large stock pot along with the leek, celery, parsley, thyme, salt, pepper and water.
Pour about a cup of hot water on the roasting pan and gently scrape all the brown bits off. Pour these into the stock pot as well.
Bring to a boil, reduce heat and simmer until the water is reduced by about half.
Use a colander to strain the stock into a large bowl or pot. The veggies are a little well done, but not bad so you don't have to throw them out. I had a bowl for lunch :) Pour the stock into small ziplock containers (2 cups is a good size) and freeze or refrigerate for future use.