VEGETABLE STOCK
Steps:
- Preheat oven to 425°F.
- Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.
- Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper. Skim off fat.
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Syeda Kakko
[email protected]This is a great recipe for a simple and flavorful vegetable stock. I use it all the time in my cooking.
Nirudika Kumal
[email protected]I love this vegetable stock recipe. It's so versatile and I always have it on hand. I use it in soups, stews, sauces, and even as a base for risotto.
Moma Whit
[email protected]This is the best vegetable stock recipe I've ever tried. It's so easy to make and it tastes amazing.
Salahuddin Munna
[email protected]I'm so glad I found this vegetable stock recipe. It's a great way to add flavor to my dishes and it's so easy to make.
Kritika Kattel
[email protected]This vegetable stock is a great value. It's so much cheaper to make your own stock than to buy it in the store.
Taleb Jan
[email protected]I'm new to cooking and this vegetable stock recipe was so easy to follow. I was able to make a delicious stock that I'm sure will add flavor to all my dishes.
Xtylish Muskan
[email protected]This vegetable stock is a great way to get your kids to eat their vegetables. My kids love the flavor of this stock and I love that it's a healthy way to get them to eat their veggies.
Rickson Faliu
[email protected]I'm a vegetarian and this vegetable stock is a lifesaver. It's so hard to find good vegetarian stock in the store, but this recipe is perfect.
Emmanuel Ositadimma
[email protected]This vegetable stock is a great way to use up leftover vegetables. I always have a bag of veggie scraps in my freezer and this is a great way to use them up.
Nazliya 68
[email protected]I love how versatile this vegetable stock is. I've used it in soups, stews, sauces, and even risottos. It adds a delicious flavor to every dish.
Alana Alana
[email protected]This is the best vegetable stock I've ever had. It's so rich and flavorful. It really takes my dishes to the next level.
Noor maryam maryam
[email protected]I'm a busy working mom and this vegetable stock saves me so much time. I can make a big batch on the weekend and then freeze it in individual portions. It's so convenient to have on hand when I need it.
Mustafa Omani
[email protected]This vegetable stock is a game-changer. It's so easy to make and adds so much flavor to my soups, stews, and sauces. I love that I can control the ingredients and know exactly what's in my stock.