Gourmet Today Roasted Vegetable Stock - 16g Carbs, 3g Fiber
Recipe By:
Serving Size: 7
Preparation Time: 0:00
Categories: Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%) Vegan
Amount Measure Ingredient -- Preparation Method
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3/4 pound cremini mushrooms -- trimmed and halved
1/2 pound shallots -- (6 small or 4 medium), unpeeled, quartered
1/2 pound carrots -- (3 medium), cut into 1-inch pieces
1 red bell pepper -- cored, seeded, and cut into 1-inch pieces
2 garlic cloves -- coarsely chopped
4 fresh flat-leaf parsley sprigs -- including long stems
3 fresh thyme sprigs
1 tablespoon olive oil
1/2 cup dry white wine
1 Turkish bay leaf -- or 1/2 California bay leaf
1/2 cup canned crushed tomatoes
4 cups water
3/4 teaspoon salt
Put rack in middle of oven and preheat the oven to 425F.
Toss mushrooms, shallots, carrots, bell pepper, garlic, and parsley and thyme sprigs wit oil in a flameproof roasting pan. Roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes.
Transfer vegetables with a slotted spoon to a 4-quart saucepan. Straddle roasting pan across two burners, add wine, and deglaze by boiling over moderate heat, scraping up brown bits, 1 to 2 minutes. Transfer liquid to saucepan, add remaining ingredients, and bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 45 minutes.
Pour stock through a fine-mesh sieve into a bowl, pressing hard on solids; discard solids. If not using right away, cool completely, uncovered, then refrigerate, covered. The stock can be refrigerated for up to 1 week or frozen for up to 1 month.
Makes 3 1/2 cups (7 one-half cup servings).
AuthorNote: Roasting the vegetables before simmering them in water and wine results in a more deeply flavored stock that makes a great base for vegetarian soups or gravies.
Source: "Gourmet Today by Ruth Reichl, 2009."
S(Formatted by Chupa Babi): "Jan 2010"
Yield: "3 1/2 cups"
Start to Finish Time: "2:00"
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Per Serving (excluding unknown items): 100 Calories; 3g Fat (23.0% calories from fat); 4g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 292mg Sodium
Exchanges: 0 Grain(Starch)
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