Roasted Vegetable Stock 101

ROASTED VEGETABLE STOCK

(Very Rich Tasting)

One of the hardest things when cooking vegan and with your health in mind, is finding pre-packaged items that are fat free and low sodium. This is an easy recipe and you can make as much as you want as it easily freezes. So instead of opening a low fat, salt filled box of stock, you can open your freezer and have a homemade healthy option.

Roast for about 1 1/2 hours at 350 degrees:
Use either a Silpat (silicon) sheet or parchment paper to line your baking sheet
Whole or rough chopped peeled or cleaned carrots
Whole or rough chopped celery
Cut your onion in half (peeling isn't necessary)
Clean your leek to get the grit out and cut it into large chunks
To a large stock pot add all the vegetables, fresh cloves of garlic (your choice how many) tablespoon of peppercorn, three bay leaves, a bunch or fresh parsley.  Fill the pot with cold water.  Bring to a slow, rolling boil, not a fast boil. Turn it down to a slow simmer, put a lid on it and cook for about an hour. Let it cool to room temperature.  Pour it through a cheesecloth lined strainer. Throw out the veggies unless you're hungry.  Freeze in 2 cup up to a quart containers.  Use it for soups, sauces, gravies or anything else that you can think of where stock would be better than water.

FREEZES WELL