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    You are in: Home / Recipes / Roasted Vegetable Stock Recipe
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    Roasted Vegetable Stock

    Total Time:

    Prep Time:

    Cook Time:

    13 hrs 20 mins

    20 mins

    13 hrs

    Deborahrah's Note:

    This rich and dark stock gives the appearance of beef stock. Since you won’t have to purchase meat, you can afford the healthier organic produce!

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    Ingredients:

    Serves: 15

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Use only organic produce! Wash carrots, onions, garlic and celery.
    2. 2
      Put all ingredients into large baking pan.
    3. 3
      Add enough water to almost cover the vegetables.
    4. 4
      Drizzle ¼ cup of olive oil over vegetables. Place in 350-degree oven. Do not cover. Cook for ½ hour, stir and turn vegetables around in pan. Continue this every ½ hour until vegetables start to turn brown and are slightly charred. Then check every 10 minutes. Water should be gone by then. Remove from pan and put vegetables in crock put, fill with water 3/4 full. Add 1 cup of water to pan and scrape bits of veggies from pan, add to crock pot. Cook on low over night. Remove vegetables, and use stock in soups or in place of water when cooking grains. Can be frozen in quart jars.

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    Ratings & Reviews:

    • on April 02, 2010

      55

      This is good stuff! I did have to do this differently because I didn't have as much time or a crock pot or organic ingredients! I did 1/4 batch and they were in the oven more than 2 hours but there was still water in the pan. I was running out of time so I tasted the broth in the oven pan and it was good. I threw it along with the slightly browned vegetables into a pot on the stove along with a chicken neck to give it more flavour because I had it and wasn't going to have it cooking so long. I cooked this on the stove for about 45 minutes and then used it in Lentil and Vegetable Stew. I would like to make this again following the recipe insha Allah.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 23, 2008

      55

      I made this so I could make your Antioxidant soup. I didn't have time to cook overnight, just a couple hours, but I am continuing to cook the stock I didn't use. If I'd known it was this easy to make, I would have stopped buying it long ago!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Vegetable Stock

    Serving Size: 1 (137 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 79.4
     
    Calories from Fat 35
    44%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 48.8 mg
    2%
    Total Carbohydrate 10.4 g
    3%
    Dietary Fiber 2.2 g
    9%
    Sugars 4.0 g
    16%
    Protein 2.1 g
    4%

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