By render xvii
Roasted vegetable stock
7 steps
Prep:5minCook:1h 30min
Super dark and flavorful can be tailored to whatever you like but this is my base recipe.
Updated at: Thu, 17 Aug 2023 05:13:40 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories175.4 kcal (9%)
Total Fat0.9 g (1%)
Carbs40.7 g (16%)
Sugars18 g (20%)
Protein5.4 g (11%)
Sodium698.1 mg (35%)
Fiber9.9 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Wash and cut all your vegetables into big chunks
Step 2
Coat with tomato paste and add to sheet tray
Step 3
Bake at 400f for 40 minutes
Step 4
Add roasted vegetables to stock pot and cover with 4 qts water and toss in the thyme parsley and garlic
Step 5
Bring to a boil then turn down to simmer for 20-30 minutes
Step 6
Remove vegetables and reduce liquid by half
Step 7
Add msg then strain and store Can be refrigerated for about a week or frozen to last longer.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
