Basic Vegetable Stock
- Total Time:
- 1 hr 55 min
- 10 min
- 1 hr 45 min
- about 8 cups
Preheat oven to 400 degrees F.
In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
Recipe Courtesy of Curtis Aikens