Vegetable Stock
- Ready In:
- 12hrs 15mins
- Ingredients:
- 12
- Yields:
-
2 quarts
ingredients
- 1 lb sweet onion
- 1 lb carrot
- 1⁄2 lb fennel or 1/2 lb anise
- 4 ounces mushrooms
- 1 stalk celery
- 1 tomatoes, core removed
- 1⁄2 lb turnip
- 3 -4 garlic cloves
- 2 tablespoons olive oil
- 1 gallon water
- 1 bay leaf
- 10 whole black peppercorns
directions
- Preheat oven to 400 degrees.
- Rough chop mushrooms, celery, turnip, tomato and garlic. Put in heavy stock pot with water, bay leaf and peppercorns.
- Cut onions, carrots and fennel into half-inch dice. Toss veggies with olive oil and spread on cookie sheet. Roast in 400 degree oven until they begin to caramelize, approximately 22-25 minutes.
- Remove veggies from oven and add to stock pot. Bring to a boil. Simmer very slowly for 8-12 hours. I place on wood-stove for the rest of the day.
- strain out solids from stock. Should yield 2 quarts.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!