Grandma’s Vegetable Stock Recipe
48kcal
Ingredients
- 4 medium carrots quartered
- 2 medium celery stalks quartered
- 2 large onions quartered
- 8 cloves garlic smashed or minced
- 1 tbsp olive oil
- 1 sprig rosemary
- 1 Bay Leaf
- 8 Black Peppercorns
- 1 clove
- 3 Quarts cold water
Equipment
- Ever Sharp Chefs Knife
Instructions
- Preheat the oven to 400°F. Place the carrots, celery, onion and garlic on a sheet pan, toss with the olive oil until evenly coated.
- Place the pan in the oven and roast for 40 minutes, stirring once, until the vegetables are tender and golden brown.
- Transfer contents of the pan to a large saucepan or stockpot. Combine the vegetables with water, rosemary, bay leaf, peppercorns and clove.
- Bring to a boil, reduce heat and simmer, stirring occasionally for one hour or until the stock has reduced to 8 cups. Strain.
Nutrition
Serving1cupCalories48kcalCarbohydrates8gProtein1gFat2gSaturated Fat1gSodium24mgPotassium164mgFiber2gSugar3gVitamin A5095IUVitamin C6mgCalcium24mgIron1mg