Recipe - Roasted Vegetable Stock

1 md Red onion; quartered
2 md Yellow onions; quartered
6 Cloves garlic
2 Leeks; cut in 2" pieces
2 Stalks celery; cut in 3"
pieces
2 Carrot; cut in 2" pieces
2 Tomato; quartered
One half cup White wine
One half cup Water
1 teaspoon Fennel seed; toasted and
crushed
2 teaspoon Coriander seed; toasted and
crushed
1 Bay leaf
4 Sprigs thyme
12 Parsley sprigs
One half teaspoon Salt
1 teaspoon Black pepper

Heat oven to 375 degrees F.

Place the onions, garlic, leeks, celery, and carrots in a large ovenproof
pan that can also be used on the stove (such as a roasting pan with handles
or a large saute pan ). Roast for 30 minutes. Add the tomatoes, and roast
for 15 to 20 minutes more, until the vegetables are a dark golden brown but
not burned. Remove the pan from the oven and deglaze it with the wine over
high heat on top of the stove top. Place the mixture in a large stockpot,
and add the remaining ingredients. Bring to a boil, lower the heat, and
simmer for 45 minutes or one hour for a richer stock. Remove from the heat,
and let cool in the pot on a rack. Strain, and store for use later. Stock
will keep in the refrigerator for up to 5 days and in the freezer for up to
2 months.

Variation: Light vegetable stock Place all the ingredients in a large
stockpot in the order listed. Proceed with steps 6 8 of the main recipe.

Yield: 3 quarts.
Recipe By : Dan Bowe Cooking at the Academy

Posted to Digest eatlf.v096.n223

Date: Tue, 19 Nov 1996 12:06:12 0800

From: Reggie Dwork reggie@reggie.com

NOTES : Cal 492.2, Fat 4.5g,

Carb 94.2g,

Fib 20.6g,

Pro 13.4g,

Sod 1261mg,

CFF 8.6%.