- TORONTO, ON (M5H2M3)
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Total Time:
2 hours 45 minutes(Cooking)
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 tsp | dried thyme |
| 1 1/2 tsp | dried parsley |
| 2 | bay leaves |
Preparation
- Preheat oven to 400ºF.
- Cut the top off the head of garlic.
- Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer.
- Drizzle the olive oil over the vegetables; season with salt and pepper.
- Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
- Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat.
- Squeeze the head of garlic into the stock pot, and discard the outer husk.
- Place the carrots, celery, onion, pepper, and tomato in the stock pot.
- Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours.
- Strain with a mesh linen net and cool.
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