This is a terrific stock with roasted vegetables and caramelised onions as a base. The veggies are then added to a pot with water and herbs and simmered to make a rich, delicious stock. Use a sieve to remove the vegetables and you have two litres of stock. Freeze in ice cube bags to have stock on hand whenever you need it. The cooked vegetables make great baby food!
Just wanted to point out that using the strained veg as baby food probably isn't the best idea. Most of the nutrients the baby needs from the veg will have come out into the stock! - 10 Mar 2011
Loved this! I make lots of risotto, so this is a perfect recipe for me. Also, I purée the leftover vegetables and add them to a spaghetti sauce for later meals. - 30 Sep 2006 (Review from Allrecipes US | Canada)
This is very good, I made it as it was written. Make sure and reduce it down or it will not have much flavor. - 23 Nov 2006 (Review from Allrecipes US | Canada)