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SOME OF OUR RECIPES

 

Rudy's Roasted Vegetable Stock

Rudy, the fairychild of Sherwood Forest, loves to come over and raid the veggie drawer, throwing everything she can get her hands on into a frying pan and pot. There is a wee bit of supervision since she's only 10 years old, but she is well on her way to becoming a chef par excellante, here is a small bit of her goodness.

Ingredients

1 whole garlic head, with pointed end cut off to expose cloves
1 large onion, sliced
4 large carrots, sliced
3 sticks celery, sliced
teaspoon ground black pepper
3 medium turnips, peeled and cut into wedges
2 tablespoons olive oil
2 leeks, sliced
1 (8-oz.) Portobello mushroom, cut in half
cup dry white wine
10 cups water
cup fresh parsley
cup fresh rosemary
1 bay leaf
pinch salt

Place garlic through turnips in a large pan and sprinkle with oil; toss well, then bake at 450 degrees for 10 minutes. Add leeks and mushrooms, then bake an additional 35 minutes, stirring occasionally. Spoon vegetables into a large soup pot. Pour wine into the vegetable pan and scrape up any browned bits. Add wine mixture, water, and remaining ingredients to pot and bring to a boil, then reduce heat and simmer 1 hour, stirring occasionally. Strain through a fine sieve over a bowl and discard solids. Store in refrigerator 1 week or freeze up to 6 months.

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Saugatuck Michigan Bed and Breakfast

938 Center Street
Douglas, MI 49406
269-857-1246
800-838-1246 for reservations
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Saugatuck Michigan bed and breakfast has fireplace Jacuzzi suites and a heated pool. A Michigan bed


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