Roasted Vegetable Stock - Edible Santa Barbara and Wine Country

Name: Roasted Vegetable Stock - Edible Santa Barbara and Wine Country
Ingredients: 2 tablespoons olive oil; 4-5 carrots (peeled and diced); 2 leeks (carefully cleaned, ends trimmed and quartered); 3 quarts cold water; Bouquet garni (1 bay leaf, 6–8 stems parsley, 6–8 stems fresh thyme, all loosely tied together with kitchen twine); 3 good turns fresh ground pepper

ediblesantabarbara.com

Discover the rich flavors of roasted vegetable stock, a fresh and economical base for soups, stews, sauces, and more.

View Original

Share this recipe:

Ingredients

2 tablespoons olive oil
4-5 carrots (peeled and diced)
2 leeks (carefully cleaned, ends trimmed and quartered)
3 quarts cold water
Bouquet garni (1 bay leaf, 6–8 stems parsley, 6–8 stems fresh thyme, all loosely tied together with kitchen twine)
3 good turns fresh ground pepper