ROASTED VEGETABLE STOCK

facebook share image   twitter share image   pinterest share image   E-Mail share image



Roasted Vegetable Stock image

Categories     Soup/Stew     Vegetable     Roast     Vegan     Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 13

3/4 lb cremini mushrooms, halved
1/2 lb shallots (6 small or 4 medium), left unpeeled,then quartered
1/2 lb carrots (3 medium), cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
2 garlic cloves, coarsely chopped
4 fresh flat-leaf parsley sprigs (including long stems)
3 fresh thyme sprigs
1 tablespoon olive oil
1/2 cup dry white wine
1 Turkish bay leaf or 1/2 California
1/2 cup canned crushed tomatoes
1 quart water
3/4 teaspoon salt

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.

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.


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #low-protein     #soups-stews     #vegetables     #french     #european     #vegan     #vegetarian     #stocks     #dietary     #low-sodium     #gluten-free     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #healthy-2     #free-of-something     #low-in-something