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Roasted Vegetable Stock
http://www.bunkycooks.com/2011/10/how-to-make-roasted-vegetable-st...
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Ingredients
categorized
original
1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces
1 lb shallots, left unpeeled, quartered
1 lb carrots, cut into 2-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves (not California)
1 cup canned crushed tomatoes
2 qt water
Ingredients
categorized
original
This recipe is
vegan
This recipe is
gluten-free
Produce
Bay leaves
(
2
)
Carrots
(
1
lb
)
Flat-leaf parsley, fresh
(
6
)
Portabella mushrooms
(
1/2
lb
)
Red bell peppers
(
2
)
Shallots
(
1
lb
)
Thyme, fresh sprigs
(
5
)
Tomatoes, canned
(
1
cup
)
Cooking & Baking
Garlic cloves
(
4
)
Olive oil
(
2
tablespoons
)
Drinks
Water
(
2
qt
)
Beer, Wine & Liquor
White wine, dry
(
1
cup
)
Preparation
Read recipe preparation on
bunkycooks.com
Bunkycooks
www.bunkycooks.com
All 171 recipes
Social Stats
52.8
Rating
1-100
11
Tweets
18
Facebook
Shares
895
StumbleUpon
Views
106
PinterestPins
Recipe Stats
Published October 17, 2011 (1 year ago).
13 people saved this recipe.
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