ROASTED VEGETABLE STOCK
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Toss together mushrooms, shallots, carrots, bell pepper, garlic, parsley and thyme sprigs, and oil in a flameproof roasting pan. Roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes.
- Transfer vegetables with a slotted spoon to a 4-quart saucepan. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 1 to 2 minutes. Transfer to saucepan and add bay leaf, tomatoes, water, and salt. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 minutes. Pour stock through a large fine-mesh sieve into a bowl, pressing hard on and then discarding solids.
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Mzamin khan
[email protected]This stock is a great way to add flavor to any dish.
Bashi Ray
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover vegetables.
Monei Mojanaga
[email protected]This stock is a real game-changer. It makes my soups and stews taste so much better.
Rocky Writter
[email protected]I've been using this recipe for years and it never disappoints. It's the best vegetable stock I've ever had.
Ado Tioti
[email protected]This is my go-to vegetable stock recipe. It's so easy to make and it always turns out great.
hanif ibrahim
[email protected]I've used this stock in several recipes now and it's always been a hit. It really elevates the flavor of any dish.
David Cuevas
[email protected]This stock is so easy to make, and it's so much healthier than store-bought stock. I love that I can control the ingredients and make it exactly how I like it.
MH JAHID
[email protected]I love the roasted flavor of this stock. It's so much better than any store-bought stock I've tried.
Amir Hassan
[email protected]This is the best vegetable stock I've ever had! It's so flavorful and rich, and it's perfect for all kinds of dishes. I'll never buy store-bought stock again.
Nuwan Kumara
[email protected]I've made this stock several times now and it's always delicious. It's so versatile, I've used it in soups, stews, and even as a braising liquid. It always adds a lot of flavor to my dishes.
tsotso okai
[email protected]Made this stock for the first time last night and it was a huge hit with my family! The roasted vegetables added so much flavor, and it was really easy to make. I'll definitely be making this again soon.