recipes
recipes
Regional
Seasonal
Sustainable
Convivial
ROASTED VEGETABLE STOCK
Extra virgin olive oil
1 onion
4 shallots
1 leek
1 pound mushrooms
1 bunch celery
1 bunch carrots
14 ounce can fire roasted diced tomatoes
2 tablespoons soy sauce
Fresh ground black pepper
Preheat the oven to 425 degrees.
Chop all the vegetables, unpeeled, into rather small chunks. Toss with olive oil and black pepper and scatter on a sheet pan. Roast until browned and somewhat charred, about 20 minutes.
Place in a stockpot with tomatoes, soy sauce and 4 quarts of water. Bring to a boil, reduce to a simmer and cook for about an hour before straining.
Burk