Roasted Vegetable Stock
3 large onions
6 medium carrots
4 parsnips
2 leeks, white with two inches of the green top
8 white mushrooms
3 tablespoons vegetable oil
2 tablespoons dry Marsala wine
6 celery stalks
1 garlic head
4 plum tomatoes
3 fresh thyme sprigs
3 fresh parsley sprigs
8 whole peppercorns
1 bay leaf

Pre-heat oven to 400°F. Coarsely chop onions, carrots, parsnips, leeks and trim and quarter mushrooms. Place in two shallow roasting pans. Toss vegetables with oil. Place in oven and stir every 15 minutes until the vegetables are golden brown, about 1 ½ hours. Transfer roasted vegetables to a stock pot or sauce pan. Place roasting pans on stovetop with 1 tablespoon of dry Marsala wine to each pan and pour 1 cup of cold water into each roasting pan. Heat over medium-high heat until water boils and brown drippings on the bottom of the pan can be scraped off. Pour roasting pan liquid into the stock pot with the roasted vegetables. Add the remaining ingredients and enough cold water to cover vegetables by a ½ inch. Bring to a boil over high heat; reduce heat to a simmer, and let cook for 45 minutes. Strain the stock and discard the vegetables.

Chill stock in a cold water bath before storing in the refrigerator or freezer for up to three months.


Comments

Great Recipe. delicious. What is the.Nutritional Analysis for one cup of stock?

I tried the above recipe and it was great. When do we get another recipe like these?

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