Mark Bittman'S Vb6 Veggie Stock Recipe

Name: Mark Bittman'S Vb6 Veggie Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions large, quartered; 8 carrots cut into chunks; 2 pounds button mushrooms trimmed but left whole; 8 garlic cloves or more whole, unpeeled, crushed; 2 bunches fresh parsley stems and leaves; 8 sprigs fresh thyme or a big pinch of dried; 2 teaspoons whole black peppercorns; 8 bay leaves; 1/2 cup tomato paste; 1/2 cup soy sauce; 1 teaspoon salt plus more to taste; black pepper to taste

Servings: persons

2 onions large, quartered
8 carrots cut into chunks
2 pounds button mushrooms trimmed but left whole
8 garlic cloves or more whole, unpeeled, crushed
2 bunches fresh parsley stems and leaves
8 sprigs fresh thyme or a big pinch of dried
2 teaspoons whole black peppercorns
8 bay leaves
1/2 cup tomato paste
1/2 cup soy sauce
1 teaspoon salt plus more to taste
black pepper to taste

1
Roast the onions, carrots, celery, mushrooms, and garlic in a 450u00b0F oven, stirring occasionally, until brown, 30 to 45 minutes.
2
Transfer the roasted vegetables to the stockpot and combine everything with 3 quarts of water. Bring to a boil and adjust the heat so the mixture bubbles steadily but gently. Cook until the vegetables are tender, about 30 minutes. (If you are in a hurry, you can stop cooking after 20 minutes; if you have a little extra time, let it simmer for an hour, go for it; the flavor will deepen and improve.)
3
Strain the stock, using a spoon to press on the vegetables to extract as much liquid as possible, then taste and add more salt and pepper, if you like. Use right away or cool before storing. (It will keep in the fridge for a week or in the freezer for a few months.)

500

kcal

Calories

Fat

106

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 12 ingredients. The key ingredients include: 2 onions large, quartered, 8 carrots cut into chunks, 2 pounds button mushrooms trimmed but left whole, 8 garlic cloves or more whole, unpeeled, crushed, and more.

Yes, Mark Bittman'S Vb6 Veggie Stock falls under the Vegetarian 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.

Mark Bittman'S Vb6 Veggie Stock

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