Stock Veggie

Ingredients

  • 2 tbsp. veggie oil
  • 1 onion, sliced
  • 1 leek, sliced
  • 2 stalks celery, chopped
  • 2 carrots, sliced
  • 1 tomato, quartered
  • 3 garlic cloves, smashed
  • 1 tsp. salt
  • 1/2 gal. water
  • sachet d’epices (3 parsley stems, 1 sprig thyme, 1 bay leaf, 3 whole cloves, 1/2 tsp cracked pepper)

Steps

  1. Mix oil with all veggies, garlic and salt in large roasting pan.
  2. Roast in oven on 400 deg. for 30 min., turning to roast evenly.
  3. Remove from oven and transfer veggies to large stock pot.
  4. Add water and sachet d’ epices.
  5. Simmer on med. heat 30-40 min. Skim off foam when necessary.
  6. Remove from heat and strain thru sieve.

**Tip: You may add a dried or fresh hot pepper to add some heat for specific dishes or soups.

Serves: 6-8

Credit: Camille Van Sant