Name: Roasted Vegetable Stock
Ingredients: 1 md Red onion; quartered; 2 md Yellow onions; quartered; 6 Cloves garlic; 2 Leeks; cut in 2" pieces; 2 Stalks celery; cut in 3" pieces; 2 Carrot; cut in 2" pieces; 2 Tomato; quartered; 1/2 c White wine; 1/2 c Water; 1 ts Fennel seed; toasted and crushed; 2 ts Coriander seed; toasted and crushed; 1 Bay leaf; 4 Sprigs thyme; 12 Parsley sprigs; 1/2 ts Salt; 1 ts Black pepper; 2 months.

If it is right for man to have the glory of God as his goal, can it be wrong for God to have the same goal? If man can have no higher purpose than God’s glory, how can God? If it is wrong for man to seek a lesser end than this, it would be wrong for God, too. The reason it cannot be right for man to live for himself, as if He were God, is because He is not God. However, it cannot be wrong for God to seek His own glory, simply because He is God. Those who insist that God should not seek His glory in all things are really asking that He cease to be God. And there is no greater blasphemy than to will God out of existence.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Grains		Eat-lf mail, Low fat, Soups/stews, Want to try	1	Servings

INGREDIENTS

1	md	Red onion; quartered
2	md	Yellow onions; quartered
6		Cloves garlic
2		Leeks; cut in 2" pieces
2		Stalks celery; cut in 3" pieces
2		Carrot; cut in 2" pieces
2		Tomato; quartered
1/2	c	White wine
1/2	c	Water
1	ts	Fennel seed; toasted and crushed
2	ts	Coriander seed; toasted and crushed
1		Bay leaf
4		Sprigs thyme
12		Parsley sprigs
1/2	ts	Salt
1	ts	Black pepper
	2	months.

INSTRUCTIONS

Heat oven to 375 degrees F.
Place the onions, garlic, leeks, celery, and carrots in a large ovenproof
pan that can also be used on the stove (such as a roasting pan with handles
or a large saute pan ). Roast for 30 minutes. Add the tomatoes, and roast
for 15 to 20 minutes more, until the vegetables are a dark golden brown but
not burned. Remove the pan from the oven and deglaze it with the wine over
high heat on top of the stove top. Place the mixture in a large stockpot,
and add the remaining ingredients. Bring to a boil, lower the heat, and
simmer for 45 minutes or one hour for a richer stock. Remove from the heat,
and let cool in the pot on a rack. Strain, and store for use later. Stock
will keep in the refrigerator for up to 5 days and in the freezer for up to
Variation: Light vegetable stock Place all the ingredients in a large
stockpot in the order listed. Proceed with steps 6 - 8 of the main recipe.
Yield: 3 quarts.
Recipe By     : Dan Bowe   Cooking at the Academy
Posted to Digest eat-lf.v096.n223
Date: Tue, 19 Nov 1996 12:06:12 -0800
From: Reggie Dwork <[email protected]>
NOTES : Cal  492.2, Fat 4.5g,
Carb  94.2g,
Fib  20.6g,
Pro  13.4g,
Sod  1261mg,
CFF  8.6%.

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