Subject: Roasted Vegetable Stock
From: Unicorn (unicorn@indenial.com)
Date: Sun Oct 08 2000 - 02:51:54 EDT
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F O O D F U N N Y
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Here's a groaner from readers Chris and Tom Pierson:
I once saw a man eat an entire Websters dictionary. We gave him
castor oil for a week but never got a word out of him.
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T O D A Y ' S R E C I P E
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All vegetarian considerations aside, you may find yourself using this
stock in place of chicken or beef broth in all of your recipes because
of its intense flavor.
Roasted Vegetable Stock
2 large onions, quartered
2 bulbs garlic, cut in half crosswise
1 large leek, coarsely chopped
2 large carrots, coarsely chopped
2 ribs celery with leaves, coarsely chopped
2 medium tomatoes, quartered
2 zucchini, coarsely chopped
2 turnips, quartered
1/4 cup (60 ml) olive oil
12 cups (3 L) water
1 cup (250 ml) dry white wine (optional)
6 - 8 sprigs parsley
3 bay (laurel) leaves
2 - 3 sprigs fresh thyme
1 - 2 sprigs fresh rosemary
1 Tbs (15 ml) whole black peppercorns
1 whole star anise
Salt to taste.
Combine the onions, garlic, leek, carrots, celery, tomatoes, zucchini,
turnips, and olive oil in a large bowl and toss to thoroughly coat
with the olive oil. Spread the vegetables on a large baking sheet and
roast in a preheated 425F (220C) oven until browned, about 45 minutes.
Combine the vegetables and all the remaining ingredients in a large
stock pot and bring to a boil over high heat. Reduce the heat and
simmer covered for 2 hours. Strain the broth, pressing lightly on the
vegetables to extract as much juice as possible. Freeze unused
portion. Makes about 12 cups (3 L).
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