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Roasted-Vegetable Stock
I changed up a few of the vegetables based on my likes. I used an unpeeled/chunked large sweet sweet potato, a large unpeeled/quartered onion, 3 unpeeled/chunked carrots, 3 stalks of celery, 1 bulb of garlic cut in half and 3 large quartered tomatoes. I tossed them all in Olive Oil on a lined baking sheet, sprinkled them with Kosher salt, pepper and thyme. Roasted them as directed, simmered in water then strained. I poured mine after cooling into freezer bags in 2 cup quantities.
3 users found this review helpful
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Reviewed On:
Jul. 20, 2010
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