Rich Roasted Veggie Stock

"A basic, yet intensely flavourful recipe that forms a delicious bottom note for any vegetarian (or not!) soups, stews or rice dishes you care to make with it. Comes from the Fresh at Home cookbook by Ruth Tal Brown and Jennifer Houston. This is one of the best uses ever for shiitake mushroom stems!"
 
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photo by YummySmellsca photo by YummySmellsca
photo by YummySmellsca
Ready In:
2hrs 50mins
Ingredients:
9
Yields:
8 cups
Serves:
8
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ingredients

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directions

  • Preheat oven to 400°F.
  • Place carrots through mushroms on a foil-lined baking sheet. Pour 1/4 cup water overtop of the vegetables.
  • Roast for 20 minutes.
  • Scrape all vegetables and juices from the sheet into a large pot, add the 16 cups water, parsley and peppercorns.
  • Bring stock to a boil, then reduce heat to a simmer.
  • Cook, covered, 1 hour, then uncover and simmer 1 hour longer.
  • Strain stock, discard solids and keep in fridge or freezer to store.

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RECIPE SUBMITTED BY

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"
 
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