Roasted Vegetable Stock

Recipe Description:

I have sensitivities to bell peppers, and most stock recipes contain them. You can use any vegetables that you desire. This is great for all vegetarian recipes.

Prep Time: 10 Minutes

Cook Time: 1 Hours and 30 Minutes

Servings: 32

Difficulty: Easy

Recipe Ingredients:

1-2 T Olive Oil

Salt and Pepper to taste

2 lbs of Organic Root Vegetables (Parsnips, Turnips, Rutabegas, Celery, Carrots, etc)

3-4 Collard Green Leaves

2 C Organic Tomato Puree.

2 Stems of Fresh Rosemary

2 Stems of Fresh Oregano

2 Stems of Fresh Thyme

2 Stems of Fresh Dill

2 Quarts of Filtered Water

Recipe Instructions:

Preheat oven to 425 degrees.

Wash and Cut Vegetables and place on baking sheet. (Not collards)

Salt and Pepper to taste.

Bake until fork tender 30-45 minutes.

Place roasted vegetables in a large pot.

Tie Rosemary, Oregano, Thyme, and Dill in unbleached cheesecloth, place in pot.

Add collards, water, and tomatoes; bring to a boil.

Turn to simmer and cook for 45 minutes.

Allow to cool. Pour into desired containers, and freeze.

**Note. I will freeze stock into ice cube trays. That way I have small portions ready.

Author: Dea

Wife and Mom of four children. Studied Baking and Pastry at Le Cordon Bleu, graduating in 2010. I enjoy experimenting in my kitchen. View all posts by Dea

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: Dea

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