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The 'Best' Roasted Vegetable Stock
A good dish can start with a great stock, so try this for either a vegetarian alternative or just a tasty change from chicken or beef. Can be frozen.
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Ingredients
- 800gm brown onions
- 800gm celery
- 600gm carrot
- 100ml Olive oil
- 100gm tomato paste
- 6 cloves Russian garlic
- 2 fresh bay leaves
- 50gm rosemary
- 50gm thyme
- 100gm parsley
- 3.5 litres cold water
Preparation
Peel onion, carrot and celery and rough cut. Start to roast in olive oil in a stock pot. Add garlic when they are half way to golden and cook a little longer. Then add rest of ingredients and bring to the boil. Turn down to simmer for approx 45 minutes or until flavour is infused. When cool, strain use immediately or freeze.