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    You are in: Home / Low-cholesterol / Rich Roasted Veggie Stock Recipe
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    Rich Roasted Veggie Stock

    Rich Roasted Veggie Stock. Photo by WhiskingWings

    1/1 Photo of Rich Roasted Veggie Stock

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 50 mins

    20 mins

    2 hrs 30 mins

    WhiskingWings's Note:

    A basic, yet intensely flavourful recipe that forms a delicious bottom note for any vegetarian (or not!) soups, stews or rice dishes you care to make with it. Comes from the Fresh at Home cookbook by Ruth Tal Brown and Jennifer Houston. This is one of the best uses ever for shiitake mushroom stems!

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    Ingredients:

    Serves: 8

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      Place carrots through mushroms on a foil-lined baking sheet. Pour 1/4 cup water overtop of the vegetables.
    3. 3
      Roast for 20 minutes.
    4. 4
      Scrape all vegetables and juices from the sheet into a large pot, add the 16 cups water, parsley and peppercorns.
    5. 5
      Bring stock to a boil, then reduce heat to a simmer.
    6. 6
      Cook, covered, 1 hour, then uncover and simmer 1 hour longer.
    7. 7
      Strain stock, discard solids and keep in fridge or freezer to store.

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    Ratings & Reviews:

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    Nutritional Facts for Rich Roasted Veggie Stock

    Serving Size: 1 (605 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 33.8
     
    Calories from Fat 2
    71%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 50.2 mg
    2%
    Total Carbohydrate 7.1 g
    2%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.5 g
    14%
    Protein 1.6 g
    3%

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