Ingredients
- 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
- 1/3 cup olive oil
- salt and pepper to taste
- 8 cups water
- 1/2 inch sliver of peeled ginger
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried parsley
- 2 bay leaves
Description
Roast Vegetable Stock Recipe. Preheat Oven To 400 Degrees Fº. Cut The Top Off The Head Of Garlic. Arrange The Garlic, Carrots, Celery, Onion,…
Nibbledish
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter