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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 450°F. | 2. Toss the vegetables with the olive oil, until gently coated. | 3. Place the vegetables in a roasting pan or on a foil-lined baking sheet and roast for about half an hour, turning them occasionally (They should be nicely browned and very aromatic). | 4. Place all the vegetables in a large pot, scraping all the good brown stuff from the roasting pan into the pot with the herbs and peppercorns. | 5. Fill with water and place on the stovetop on medium high heat. | 6. Bring to a boil, lower the temperature, and boil gently for 2-3 hours (watch the water level--if it boils down too much, add more water). | 7. Strain, pressing down on solids to extract as much liquid as possible; discard the solids and place the remaining liquid in a sauce pan. | 8. Simmer until reduced by three quarters; this could take about an hour. | 9. You should end up with about one and a half to two quarts of stock. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	2		peeled	-	-	-	-
onion	1		peeled quartered	60.0	14.01	1.65	0.15
carrot	3		peeled cut	157.44	36.7872	3.5712	0.9216
leek	3		cut	162.87	37.7805	4.005	0.8009999999999999
celery	3	stalks	cut	30.72	5.7024	1.3248	0.3264
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
parsley				-	-	-	-
bay leaf	2			-	-	-	-
peppercorn	6 -8			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.