I'm allergic to the two staples of vegetable stock - celery and onion.
Adapted from: http://www.foodnetwork.com/recipes/emeril-lagasse/vegetable-stock-recipe/index.html
Preheat the oven to 400 degrees F.
In a large roasting pan, spread the mushrooms, carrots, cauliflower, turnips, parsnips, sweet potato, zucchini, tomatoes and garlic cloves. Drizzle with the olive oil, and season with the salt and pepper, stirring to coat. Roast for 45 minutes, stirring, every 15 minutes to brown evenly.
Remove from the oven and transfer to a large pot. Add the water and herbs, and bring to a boil. Reduce the heat and simmer for 50 minutes, skimming to remove any foam that rises to the surface.
Remove from the heat and strain through a fine mesh strainer into a clean container. Use immediately or cool in an ice bath, then refrigerate in an airtight container for up to 5 days. (The stock can be frozen for up to 3 months.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Recipe (2265g) | ||
Recipe Makes: 1 Serving | ||
|
||
Calories: 864 | ||
Calories from Fat: 165 (19%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 18.3g | 24 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 465.1mg | 16 % | |
Potassium 6312.5mg | 166 % | |
Total Carbohydrate 162.3g | 48 % | |
Dietary Fiber 38.3g | 153 % | |
Sugars, other 123.9g | ||
Protein 36.3g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 864
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.