Appetizers / Soups / Salads

Roasted Vegetable Stock takes several minutes to prepare.

Roasted Vegetable Stock takes several minutes to cook.

Roasted Vegetable Stock makes 8 servings.

The ingredients for Roasted Vegetable Stock are:

1 Whole Head of Garlic
1 Large Onion, quartered
2 Large Carrots, cut into 1 inch chunks
1 Large Parsnip, cut into 1 inch chunks
1 Large Stalk of Celery, cut into 1 inch chunks
1 Large Turnip, cut into 1 inch chunks
1/2 cup Fresh Parsley Leaves
2 Bay Leaves
1/2-1 tsp Peppercorns, whole
1 Tbsp Lite Soy Sauce
7 Cups Water

Here is how you make Roasted Vegetable Stock:

Roast the garlic and vegetables at the same time. Peel off only the outer, very papery skin of the garlic. Use a sharp knife to cut about 1/2 inch off the top (pointy end) of the head. Place it cut-side up in a oven-proof dish about the same size as the garlic or one opening of a muffin tin. Spray the cut surface with a bit of no-stick cooking spray. Cover it tightly with foil, and place it in a 450F oven. Bake it for 30 minutes, remove the cover, and bake for about 10-15 more--you will see the cloves begin to rise out of their paper a little. Allow to cool, and squeeze or scrape the roasted garlic out of the skins, into a small dish. Roast all of the vegetables, turning occasionally for approx 30 minutes in a shallow roasting pan lightly sprayed with no-stick coooking spray. Transfer the vegetables and garlic to a large stock pot or slow cooker. Add the parsley, bay leaves, peppercorns and soy sauce. Simmer for 1 hour or all day in the slow cooker. Strain out the vegetables. If a thicker stock is desired, remove the bay leaves and discard, then puree and add back some of the vegetables. Makes approx 8 cups of stockNumber of Servings: 8Recipe submitted by SparkPeople user BGPABGPA.

The nutritional information for Roasted Vegetable Stock is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 44.0

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 116.0 mg
• Total Carbs: 10.0 g
• Dietary Fiber: 2.3 g
• Protein: 1.4 g

The dietary needs meet for Roasted Vegetable Stock is Vegetarian