Roasted Vegetable Stock (.5 PTS)

Recipe Ingredients

2 teaspoons	10ml	Onions - quartered (large)
2		Garlic - cut in half crosswise
1		Leek - coarsely chopped (large)
2		Carrots - coarsely chopped (large)
2		Celery with leaves - coarsely chopped
2		Tomatoes - quartered (medium)
2		Zucchini - coarsely chopped
2		Turnips - quartered
1/4 cup	59ml	Olive oil - (60 ml)
12 cups	2844ml	Water - (3 L)
1 cup	237ml	Dry white wine (optional) - (250 ml)
6 sections		Parsley - (6 to 8)
3		Bay (laurel) leaves
2 sections		Fresh thyme - (2 to 3)
1 section		Fresh rosemary - (1 to 2)
1		Whole black peppercorns - (15 ml)
1		Star anise
		Salt to taste.

Recipe Instructions

Combine the onions, garlic, leek, carrots, celery, tomatoes, zucchini,

turnips,

and olive oil in a large bowl and toss to thoroughly coat with the olive

oil.

Spread the vegetables on a large baking sheet and roast in a preheated

425F

(220C) oven until browned, about 45 minutes.

Combine the vegetables and all the remaining ingredients in a large stock

pot

and bring to a boil over high heat. Reduce the heat and simmer covered for

2

hours. Strain the broth, pressing lightly on the vegetables to extract as

much

juice as possible. Freeze unused portion.

Makes about 12 cups (3 L).

Shared by: Donna; Points

MC Formatted by Mary [[email protected]]10/13/00

All vegetarian considerations aside, you may find yourself using this

stock in

place of chicken or beef broth in all of your recipes because of its

intense

flavor.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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