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Roasted Vegetable Stock

Description

A good vegetable stock varies with the ingredients you have on hand and the flavor you want for the finished dish. That said, this version is one that Diane makes in large quantities and freezes as a foundation to build on later. The potatoes give it body, the string beans add a great flavor, the mushrooms impart their earthiness. The fennel trimmings are a relatively new addition, the result of having had a lot of fennel around and discovering how much flavor it added to the stockpot.

Ingredients

2
Onions (halved)
1
Leek (roots removed, sliced vertically down the center, washed well)
2 cloves
Garlic (peeled and left whole)
2 cups
String Beans (stem side removed, left whole)
4
Dried Shitake Mushrooms ( left whole, or stems from any mushrooms left over from another recipe)
4 stalks
Celery (cut in big chunks)
2
Carrots (cut in big chunks)
3
White Baking Potatoes (peeled and cut in chunks)
1 bunch
Flat Leaf Parsley
1
Bay Leaf
2 sprigs
Thyme
2
Fennel Bulbs (trimmings)
1⁄2 cup
White Wine (or water or 3 tablespoons Bragg Liquid Amino, for deglazing roasting pan)
6 quarts
Water
 
Salt & Pepper (to taste)

Summary

Yield
Quarts
This recipe is: 
*As included in For Goodness Sake Cookbook