Try this Roasted Vegetable Stock recipe, or contribute your own.Suggest a better description
Heat oven to 375 degrees F. Place the onions, garlic, leeks, celery, and carrots in a large ovenproof pan that can also be used on the stove (such as a roasting pan with handles or a large saute pan ). Roast for 30 minutes. Add the tomatoes, and roast for 15 to 20 minutes more, until the vegetables are a dark golden brown but not burned. Remove the pan from the oven and deglaze it with the wine over high heat on top of the stove top. Place the mixture in a large stockpot, and add the remaining ingredients. Bring to a boil, lower the heat, and simmer for 45 minutes or one hour for a richer stock. Remove from the heat, and let cool in the pot on a rack. Strain, and store for use later. Stock will keep in the refrigerator for up to 5 days and in the freezer for up to 2 months. Variation: Light vegetable stock Place all the ingredients in a large stockpot in the order listed. Proceed with steps 6 - 8 of the main recipe. Yield: 3 quarts. Recipe By : Dan Bowe Cooking at the Academy Posted to Digest eat-lf.v096.n223 Date: Tue, 19 Nov 1996 12:06:12 -0800 From: Reggie Dwork
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 9mg||0 %|
|Potassium 180.5mg||5 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 8.9g|
|Protein 1.9g||3 %|
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Calories per serving: 69
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