Basic Vegetable Stock

1. 1

   Preheat oven to 400 degrees F.

2. 2

   In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.

3. 3

   Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.

4. 4

   In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water.

5. 5

   Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups.

6. 6

   Strain.

7. 7

   Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.

8. 8

   Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown.

9. 9

   Complete recipe as above.

10. 10

    Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).

* Per serving · 4 servings · Values may vary.