Low-fat Roasted Vegetable Stock

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 large onion, cut into eighths
• 1 large leek, part only, cut in half lengthwise, rinsed well between the layers, and cut into 2 inch pieces
• 4 celery ribs, cut into 2 inch pieces
• 2 medium carrots, cut into 2 inch pieces
• 1 medium parsnip, cut into 2 inch pieces
• 1/4 lb fresh fennel bulb, tall stalks and leaves discarded, bulb cut into 2 inch pieces
• 1 lb fresh plum tomato, cut into quarters
• 2 tablespoons olive oil
• salt, to taste
• 1 bunch fresh parsley, rinsed
• 4 quarts cold water

Recipe

• 1 preheat oven to 450°.
• 2 place the vegetables in a large roasting pan; pour the olive oil over them, add the salt, and use a spatula to toss well to combine.
• 3 place pan on the top shelf in the oven and roast until the vegetables are just beginning to turn brown, about 30 minutes.
• 4 transfer roasted vegetables to a large stockpot; add in the parsley and water; place over high heat.
• 5 when the water boils, decrease heat to medium-low, cover the pot, and simmer for 1 hour.
• 6 remove from heat, let stand and cool to room temperature.
• 7 strain the broth through a large sieve or colander into a bowl or plastic container; use a wooden spoon to press the vegetables against the sieve to extract as much of the broth as possible.
• 8 place the container in the refrigerator until thoroughly chilled and the fat has hardened on the surface of the broth, at least 8 hours or preferably overnight.
• 9 use a slotted metal spoon or spatula to remove all the fat.
• 10 divide the broth into two or three smaller containers and refrigerate or freeze.
• 11 will keep in refrigerator for up to 5 days; keeps in freezer for up to 3 months.