*  Exported from  MasterCook  *

                        Roasted Vegetable Stock

Recipe By     : "Vegetarian Cooking for Everyone" (adapted) by D. Madison
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups And Stews                  Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                    carrots
                       scrubbed and sliced 1/4-in. thick
  1      large         celery rib
                       scrubbed and sliced 1/4-in. thick
  3                    Jerusalem artichokes
                       scrubbed and sliced 1/4-in. thick
  1      large         onion
                       cut into 1/2-inch pieces
  1      large         leek
                       white part thinly sliced,
                       plus 1 c. chopped inner greens
  1      cup           diced scrubbed celery root
  6      cloves        garlic
  2      tablespoons   olive oil
  2      teaspoons     salt
    1/4  teaspoon      black peppercorns
  8      sprigs        fresh parsley
  6      sprigs        fresh thyme
  4                    fresh sage leaves
  2      small         bay leaves
  2      quarts        water
  1      teaspoon      soy sauce -- if desired

Deborah Madison writes that, unlike meat stock, vegetable stock doesn't
benefit from hours of cooking.  After about 40 minutes of simmering, the
vegetables have yielded all of their flavor.

Preheat oven to 425 degrees.

In large bowl toss together vegetables, garlic and olive oil.  Spread
mixture evenly on large baking sheet.  Roast in preheated oven, stirring
every 10 minutes, until browned, about 40 minutes.

Transfer roasted vegetables to large soup pot and add remaining ingredients
except for soy sauce.  Bring to boil.  Reduce heat to low, cover pot and
simmer 40 minutes.  Strain stock, pressing out as much liquid as possible
from vegetables.  Add soy sauce for additional flavor, if desired.  Use
stock immediately or cover and refrigerate.  Makes 6 cups.

Each serving contains approximately 1 fat exch.; 40 calories, 4 gm.  fat
(including 1 gm.  sat.  fat), 780 mg.  sodium and 7 mg.  calcium.

Star Tribune, Published Wednesday, January 13, 1999

Converted by MC_Buster.



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