Low-Fat Roasted Vegetable Stock Recipe

Name: Low-Fat Roasted Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, cut into eighths; 1 large leek, white part only, cut in half lengthwise, rinsed well between the layers, and cut into 2 inch pieces; 4 celery ribs, cut into 2 inch pieces; 2 medium carrots, cut into 2 inch pieces; 1 medium parsnip, cut into 2 inch pieces; 14 lb fresh fennel bulb, tall stalks and leaves discarded, bulb cut into 2 inch pieces; 1 lb fresh plum tomato, cut into quarters; 2 tablespoons olive oil; salt, to taste; 1 bunch fresh parsley, rinsed; 4 quarts cold water

Servings: persons

1 large onion, cut into eighths
1 large leek, white part only, cut in half lengthwise, rinsed well between the layers, and cut into 2 inch pieces
4 celery ribs, cut into 2 inch pieces
2 medium carrots, cut into 2 inch pieces
1 medium parsnip, cut into 2 inch pieces
14 lb fresh fennel bulb, tall stalks and leaves discarded, bulb cut into 2 inch pieces
1 lb fresh plum tomato, cut into quarters
2 tablespoons olive oil
salt, to taste
1 bunch fresh parsley, rinsed
4 quarts cold water

1
Preheat oven to 450.
2
Place the vegetables in a large roasting pan; pour the olive oil over them, add the salt, and use a spatula to toss well to combine.
3
Place pan on the top shelf in the oven and roast until the vegetables are just beginning to turn brown, about 30 minutes.
4
Transfer roasted vegetables to a large stockpot; add in the parsley and water; place over high heat.
5
When the water boils, decrease heat to medium-low, cover the pot, and simmer for 1 hour.
6
Remove from heat, let stand and cool to room temperature.
7
Strain the broth through a large sieve or colander into a bowl or plastic container; use a wooden spoon to press the vegetables against the sieve to extract as much of the broth as possible.
8
Place the container in the refrigerator until thoroughly chilled and the fat has hardened on the surface of the broth, at least 8 hours or preferably overnight.
9
Use a slotted metal spoon or spatula to remove all the fat.
10
Divide the broth into two or three smaller containers and refrigerate or freeze.
11
Will keep in refrigerator for up to 5 days; keeps in freezer for up to 3 months.

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large onion, cut into eighths, 1 large leek, white part only, cut in half lengthwise, rinsed well between the layers, and cut into 2 inch pieces, 4 celery ribs, cut into 2 inch pieces, 2 medium carrots, cut into 2 inch pieces, and more.

Yes, Low-Fat Roasted Vegetable Stock falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Roasted Vegetable Stock

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