Roasted Vegetable Stock

Name: Roasted Vegetable Stock
Yield: 1.0
Ingredients: 4.0 Carrots Scrubbed And Sliced In Thick; 1.0 Large Celery Rib Scrubbed And Sliced In Thick; 3.0 Jerusalem Artichokes Scrubbed And Sliced In Thick; 1.0 Large Onion Cut Into Inch; 1.0 cup Diced Scrubbed Celery Root; 6.0 clove Garlic; 2.0 tablespoon Olive Oil; 2.0 teaspoon Salt; 0.25 teaspoon Black Peppercorns; 8.0 sprig Fresh Parsley; 6.0 sprig Fresh Thyme; 4.0 Fresh Sage Leaves; 2.0 Small Bay Leaves; 2.0 quart Water; 1.0 teaspoon Soy Sauce

Roasted Vegetable Stock — a community recipe on Potlikkr.

🍽 Serves 1.0

🥗

Ingredients

4.0 Carrots Scrubbed And Sliced In Thick
1.0 Large Celery Rib Scrubbed And Sliced In Thick
3.0 Jerusalem Artichokes Scrubbed And Sliced In Thick
1.0 Large Onion Cut Into Inch

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Method (preview)

1
Deborah Madison writes that, unlike meat stock, vegetable stock doesn't
2
benefit from hours of cooking. After about 40 minutes of simmering, the

vegetables have yielded all of their flavor.

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