Roasted vegetable stock

 
                          Roasted Vegetable Stock
 
 Recipe By     : "Vegetarian Cooking for Everyone" (adapted) by D. Madison
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups And Stews                  Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    carrots
                         scrubbed and sliced 1/4-in. thick
    1      large         celery rib
                         scrubbed and sliced 1/4-in. thick
    3                    Jerusalem artichokes
                         scrubbed and sliced 1/4-in. thick
    1      large         onion
                         cut into 1/2-inch pieces
    1      large         leek
                         white part thinly sliced,
                         plus 1 c. chopped inner greens
    1      cup           diced scrubbed celery root
    6      cloves        garlic
    2      tablespoons   olive oil
    2      teaspoons     salt
      1/4  teaspoon      black peppercorns
    8      sprigs        fresh parsley
    6      sprigs        fresh thyme
    4                    fresh sage leaves
    2      small         bay leaves
    2      quarts        water
    1      teaspoon      soy sauce -- if desired
 
 Deborah Madison writes that, unlike meat stock, vegetable stock doesn't
 benefit from hours of cooking.  After about 40 minutes of simmering, the
 vegetables have yielded all of their flavor.
 
 Preheat oven to 425 degrees.
 
 In large bowl toss together vegetables, garlic and olive oil.  Spread
 mixture evenly on large baking sheet.  Roast in preheated oven, stirring
 every 10 minutes, until browned, about 40 minutes.
 
 Transfer roasted vegetables to large soup pot and add remaining ingredients
 except for soy sauce.  Bring to boil.  Reduce heat to low, cover pot and
 simmer 40 minutes.  Strain stock, pressing out as much liquid as possible
 from vegetables.  Add soy sauce for additional flavor, if desired.  Use
 stock immediately or cover and refrigerate.  Makes 6 cups.
 
 Each serving contains approximately 1 fat exch.; 40 calories, 4 gm.  fat
 (including 1 gm.  sat.  fat), 780 mg.  sodium and 7 mg.  calcium.
 
 Star Tribune, Published Wednesday, January 13, 1999
 
 Converted by MC_Buster.
 
 
 
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