Just because I’m not eating doesn’t mean I can’t make a roast vegetable stock. Ingredients: 8 plum tomatoes 1 leek 1 yellow onion 1 turnip 3 carrots 1 yellow squash 2 celery stalks 8 garlic cloves 1 zuchini 1 parsnip 2 cups crimini mushrooms salt and ground pepper to taste Preheat oven to 400F.  Dice largely all the veggies and place them in a roasting pan.  Drizzle them with olive oil and salt n pepa.  Put them in the oven for 45 minutes.  Mix them every 15 minutes to even the browning. Then place them in a large pot.  Add about  a gallon of water.  Bring to boil.  Then simmer for 6 hours. Remove from heat and strain.  Chill in an ice bath then refrigerate or use immediately.

Just because I’m not eating doesn’t mean I can’t make a roast vegetable stock.

Ingredients:

8 plum tomatoes

1 leek

1 yellow onion

1 turnip

3 carrots

1 yellow squash

2 celery stalks

8 garlic cloves

1 zuchini

1 parsnip

2 cups crimini mushrooms

salt and ground pepper to taste

Preheat oven to 400F.  Dice largely all the veggies and place them in a roasting pan.  Drizzle them with olive oil and salt n pepa.  Put them in the oven for 45 minutes.  Mix them every 15 minutes to even the browning.

Then place them in a large pot.  Add about  a gallon of water.  Bring to boil.  Then simmer for 6 hours.

Remove from heat and strain.  Chill in an ice bath then refrigerate or use immediately.

posted 2 years ago