Roasted-Vegetable Stock

Ingredients

For 8 servings

• •1 whole head garlic
• •4 carrots, cut into chunks
• •4 stalks celery, cut into chunks
• •3 onions, cut into chunks
• •1 green pepper, quartered
• •1 tomato, quartered
• •0.33333334326744 tasse olive oil
• •salt and pepper to taste
• •8 tasse water
• •2 bay leaves
• •1.5 c. à café dried thyme
• •1.5 c. à café dried parsley

Method

1. 1.Preheat the oven to 400 degrees F (200 degrees C).
2. 2.Cut top off head of garlic. Arrange garlic, carrots, celery, onions, bell pepper, and tomato on a large baking sheet in a single layer; drizzle with olive oil, then season with salt and black pepper.
3. 3.Roast in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
4. 4.Combine water, bay leaves, thyme, and parsley in a large stock pot. Squeeze head of garlic into stock pot; discard outer husk. Add carrots, celery, onions, bell pepper, and tomato to stock pot. Bring to a boil over medium-high heat; reduce heat to low and simmer 1 1/2 hours; strain and cool.