Vegetable Stock (Homemade)
Vegetable Stock (Homemade)
September 14th, 2010 by joann 1. In a large roasting pan, roughly chop: 2 leeks 2 red onions 2 cloves garlic 1 large celery stalk 1 butternut squash, peeled 1 lb of carrots 2 potatoes (thinly slice) 1/2 of parsnips 2. Roast at 425 degrees for 1.5 hours until everything is golden brown 3. Place everything in a large stock […]
Details
- Prep Time:
15 min - Cook Time:
60 min - Ready Time:
75 min
Servings
8 Cups
Ingredients
2 leeks
2 red onions
2 cloves garlic
1 large celery stalk
1 butternut squash, peeled
1 lb of carrots
2 potatoes (thinly slice)
1/2 of parsnips
2 leeks2 red onions2 cloves garlic1 large celery stalk1 butternut squash, peeled1 lb of carrots2 potatoes (thinly slice)1/2 of parsnips
Directions
1. In a large roasting pan, roughly chop:
- 2 leeks
- 2 red onions
- 2 cloves garlic
- 1 large celery stalk
- 1 butternut squash, peeled
- 1 lb of carrots
- 2 potatoes (thinly slice)
- 1/2 of parsnips
2. Roast at 425 degrees for 1.5 hours until everything is golden brown
3. Place everything in a large stock pot
4. Cover with water
5. Bring to a boil
6. Simmer for 1 hour
7. Using a hand blender, puree the stock.
8. Divide up into batches and freeze any stock you are not going to use imminently.
