ROASTED VEGETABLE STOCK
This takes a while, but the end result is a lovely rich vegetable stock, ready to be the base for many soups, stews and sauces. Add or change the herbs according to your taste--add fennel if you like a hint of anise in your stock.
Provided by Chef Kate
Categories Stocks
Time 5h20m
Yield 6-8 cups
Number Of Ingredients 9
Steps:
- Heat oven to 450°F.
- Toss the vegetables with the olive oil, until gently coated.
- Place the vegetables in a roasting pan or on a foil-lined baking sheet and roast for about half an hour, turning them occasionally (They should be nicely browned and very aromatic).
- Place all the vegetables in a large pot, scraping all the good brown stuff from the roasting pan into the pot with the herbs and peppercorns.
- Fill with water and place on the stovetop on medium high heat.
- Bring to a boil, lower the temperature, and boil gently for 2-3 hours (watch the water level--if it boils down too much, add more water).
- Strain, pressing down on solids to extract as much liquid as possible; discard the solids and place the remaining liquid in a sauce pan.
- Simmer until reduced by three quarters; this could take about an hour.
- You should end up with about one and a half to two quarts of stock.
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Farhan Rajpoot
[email protected]This stock is a staple in my kitchen. I use it all the time to make soups, stews, and gravies. It's so easy to make and it adds so much flavor to my cooking.
tika yadav
[email protected]I've used this stock to make several different soups and stews, and it's always been a hit. It's a great way to use up leftover vegetables and it's so easy to make.
Jeremiah Delva
[email protected]This stock is a great way to get your kids to eat their vegetables. They'll love the flavor and they won't even realize they're eating healthy.
Chukwubuikem Samuel
[email protected]I love using this stock to make risotto. It adds so much flavor and depth to the dish.
Oladapo Kaosarat demilade
[email protected]This stock is a great way to add flavor to your cooking. I use it in everything from soups to stews to sauces.
Nqobile Zuma
[email protected]I've tried other roasted vegetable stock recipes, but this one is by far the best.
Bipul Hossin
[email protected]This is my go-to stock recipe. It's so easy to make and it always turns out great.
Md Sofiql
[email protected]I love the flavor of this stock. It's so rich and flavorful. I've used it to make everything from soups to sauces.
Tanya Blake
[email protected]This stock is a great way to use up leftover vegetables. I always have a batch in the freezer so I can easily make a delicious soup or stew.
Figo Speelman
[email protected]I've made this stock several times now and it's always a winner. It's so versatile and can be used in so many different dishes.
KITINDO JOSEPH
[email protected]This stock is so easy to make and it tastes incredible. I love using it in soups, stews, and gravies.
marvelmushroom
[email protected]Amazing recipe! The roasted vegetables added so much flavor to the stock. I used it to make a delicious soup, and it was a hit with my family.