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  • Gluten Free Vegetable Stock

    1 vote
    Gluten Free Vegetable Stock
     
    by Monocot
    89 recipes
    		 >
    A easy very flavorful vegetable stock that is easy and very delish

    Ingredients

    • 1 cup carrots- small dice
    • 1 cup onions- small dice
    • 1 cup celery- small dice
    • 1 cup white mushrooms- sliced
    • 1 cup tomato- diced
    • 1 Tsp Garlic
    • choice of herbs- I personally love tarragon
    • 2 TBSP melted Coconut oil
    • 6 cups or more Water

    Directions

    1. Since I use veggies in everything I make. I get scrapes of everything. Which I save and use instead of chopping fresh veggies but you can do either.
    2. place chopped veggies in a roasting pan. Lightly brush with the melted coconut oil.
    3. Place in a preheated oven(400). every 1/2 hour, stir it up.
    4. When everything is evening browned.
    5. Remove from oven. place on burner and turn to medium high. Add 1/2 Cup of water, and scrap down the bottom of the pan. When everything is off the bottom.
    6. Pour your veggies and the liquid into a large pot making sure to get all the scraping from the bottom of the pan.
    7. Add your spices/herbs and garlic.
    8. Simmer for 3 hours on Low.
    9. Strain out the veggies... Done
    10. The veggies that are removed are great for add to soups to thicken it naturally. Or used to make a bread or crackers! so virtually no waste

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