Roasted Vegetable Stock
Escoffier claimed “Indeed, stock is everything in cooking. Without it, nothing can be done.” A staple and medicinal cure-all in traditional households and the p
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at omstars.com.
Ingredients
- 2 large onions, skin on, quartered or thickly sliced
- 2 parsnips, rinsed and roughly chopped
- 2 celery stalks, roughly chopped
- 1 leek, roughly chopped
- 3 garlic cloves, skin on
- 1 red capsicum (pepper), quartered and seeds removed
- 2 Roma (plum) tomatoes, halved
- extra virgin olive oil, for drizzling
- 55 g (2 oz/1 small bunch) flat-leaf (Italian) parsley
- 4–5 thyme sprigs
- 2 bay leaves
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