Vegetable Stock (Low Fat)
- Ready In:
- 27hrs
- Ingredients:
- 16
- Serves:
-
8-10
ingredients
- 2 lbs carrots (peeled and chopped into about 2-inch pieces)
- 1 bunch celery (separate the leaves from the stalks)
- 4 large onions (quartered and leave the peel on)
- 3 large firm roma tomatoes (sliced in half)
- 1 large green bell pepper, seeded and quartered
- 1 large red bell pepper, seeded and quartered
- 1 large turnip, peeled and quartered
- 2 large parsnips (peeled and chopped into about 2-inch pieces)
- 1⁄4 cup vegetable oil (can use more) or 1/4 cup olive oil (can use more)
- 1 -2 head garlic (separate and peel the cloves)
- 2 large bay leaves
- 10 peppercorns
- 1 cup chopped fresh parsley
- 5 -6 quarts water
- 3 -4 vegetable bouillon cubes (use Knorr for this) (optional)
- salt
directions
- Set oven to 400°F.
- Prepare a roasting pan (large enough to hold the veggies).
- Separate the leaves from the celery stalks, set aside the leaves and coarsely chop the stalks into about 2-inch pieces).
- Place the carrots, celery stalks, tomatoes, turnips, parsnips, bell peppers and the cloves from ONE bulb of garlic into the roasting pan; toss with oil.
- Roast for about 1 to 1-1/2 hours, stirring occasionally with a wooden spoon every 15 minutes until the veggies are browned and caramelized.
- After the veggies are caramelized, transfer to a large pot along with the remaining uncooked garlic cloves, celery leaves (chopped) bay leaves, peppercorns and parsley; add in the water and bouillon powder; bring to a boil and simmer covered for 1-1/2 hours.
- Uncover and simmer over low heat for another hour or more or until reduced by almost half.
- Season with salt.
- Cool to room temperature then place the broth (with the veggies and all ingredients left in it) in the fridge overnight.
- Strain the cooled stock through a large colander.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this recipe exactly as written with one deviation; I omitted the green pepper as a personal taste choice. This a very good vegetable stock. You can actually taste the different vegetable flavors as you taste the stock. I am going to make another batch today and freeze it in plastic freezer safe containers for several future uses.