Roasted Vegetable Stock

Name: Roasted Vegetable Stock
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoons black pepper; 355 milliliters (1-inch) slices carrot; 237 milliliters (1-inch) slices celery; 227 grams whole cremini mushrooms; 118 milliliters dry white wine; 1 whole garlic head; 473 milliliters (1-inch) slices leek; 2 Tbsps extra-virgin olive oil; 473 milliliters (1-inch) slices onion; 4 fresh parsley sprigs; 4 fresh thyme sprigs; 2 mediums turnips, peeled and each cut into 3 wedges; 2 liters water

You can never have too many side dish recipes, so give Roasted Vegetable Stock A mixture of bay leaf, wine, carrot, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, primal, and vegan diet.

Instructions

Preheat oven to 45

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Oven

Cut off pointed end of garlic just to expose cloves.

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Clove

Garlic

Place garlic and next 5 ingredients (through turnips) on a large jelly-roll pan.

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Turnip

Garlic

Jelly

Roll

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Frying Pan

Drizzle with oil; toss well.

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Cooking Oil

Bake at 450 for 10 minutes.

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Oven

Add leek and mushrooms.

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Mushrooms

Leek

Bake an additional 35 minutes or until browned and tender, stirring occasionally. Spoon vegetables into a Dutch oven.

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Vegetable

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Dutch Oven

Oven

Pour wine into jelly-roll pan, scraping to loosen browned bits.

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Jelly

Roll

Wine

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Frying Pan

Add wine mixture, 10 cups water, and remaining ingredients to vegetable mixture; bring to a boil. Reduce heat, and simmer 1 hour, stirring occasionally. Strain through a fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.

Ingredients you will need

Vegetable

Water