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
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