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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Low Protein Soups Stews Vegetables French European Vegan Vegetarian Stocks Dietary Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Free Of Something Low In Something

Roasted Vegetable Stock

This takes a while, but the end result is a lovely rich vegetable stock, ready to be the base for many soups, stews and sauces. add or change the herbs according to your taste--add fennel if you like a hint of anise in your stock.

Steps

Heat oven to 450f.
Toss the vegetables with the olive oil , until gently coated.
Place the vegetables in a roasting pan or on a foil-lined baking sheet and roast for about half an hour , turning them occasionally.
Place all the vegetables in a large pot , scraping all the good brown stuff from the roasting pan into the pot with the herbs and peppercorns.
Fill with water and place on the stovetop on medium high heat.
Bring to a boil , lower the temperature , and boil gently for 2-3 hours.
Strain , pressing down on solids to extract as much liquid as possible.
Discard the solids and place the remaining liquid in a sauce pan.
Simmer until reduced by three quarters.
This could take about an hour.
You should end up with about one and a half to two quarts of stock.

Ingredients

garlic cloves, onion, carrots, leeks, celery, olive oil, parsley, fresh bay leaves, peppercorns