BASIC VEGETABLE STOCK
Provided by Food Network
Time 1h55m
Yield about 8 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
- Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
- In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
- Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
- Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
- Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).
BASIC RECIPE: ROASTED VEGETABLE STOCK
Steps:
- Preheat oven to 400 degrees. Place the onion, mushrooms, tomatoes, carrot and garlic, and any other vegetables, in a roasting pan. Drizzle with the grapeseed oil and toss to coat the vegetables. Place in the oven, uncovered, and roast for about 45 minutes, stirring occasionally. Watch the vegetables so they don't char (the leek greens will be especially vulnerable.) You are looking for browning and caramelization, not burnt. If some of the vegetables start to char before the others are done, remove them from the roasting pan.
- When the vegetables are done, remove from oven and scrape into a 4-quart sauce pan or Dutch oven. Place the roasting pan over a burner (or two, depending on the size of your pan) and add the wine. Bring to a simmer and deglaze the pan, scraping up any stuck bits. Empty the contents of the roasting pan into the pot with the vegetables and add 6 cups of water, the bay leaves and peppercorns. Bring to a simmer and cook gently for about 1/2 hour or so.
- Strain through a cheesecloth-lined sieve and use as needed.
Nutrition Facts : SaturatedFat 0.0 g, UnsaturatedFat 0.0 g, Carbohydrate 0.6 g, Sugar 0.2 g, ServingSize Serves 2, Protein 0.1 g, Fat 0.2 g, Calories 7 cal, Sodium 1.4 mg, Fiber 0.1 g, Cholesterol 0 mg
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.
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.
BASIC VEGETABLE STOCK
This is a good basic stock, and is perfect for vegetarians!
Provided by Stan Webber
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
- Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
- Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
- Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?
Nutrition Facts : Calories 37.4 calories, Carbohydrate 5.9 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 226.6 mg, Sugar 1.8 g
ROASTED-VEGETABLE STOCK
This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.
Provided by sarahhouston
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 3h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables; season with salt and pepper.
- Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
- Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Place the carrots, celery, onion, pepper, and tomato in the stock pot. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain and cool.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 11.9 g, Fat 9.3 g, Fiber 2.7 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 52.9 mg, Sugar 4.7 g
VEGETABLE STOCK
This easy veggie stock recipe should be a staple in any kitchen. The simple stock will add depth of flavour and herby goodness to a range of soups and stews
Provided by Barney Desmazery
Time 2h5m
Yield 1 litre
Number Of Ingredients 8
Steps:
- Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for six months in the freezer.
Nutrition Facts : Calories 42 calories, Fat 0.1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1.7 grams sugar, Fiber 0.3 grams fiber, Protein 0.2 grams protein, Sodium 0.07 milligram of sodium
ROASTED VEGETABLE STOCK
A flavorful stock to use for soup, sauce, or gravy or any recipe calling for vegetable stock. This is a good way to use up bits of leftover vegetables too. You can use recipe #235039 #235039, or potato water saved from boiling potatoes, instead of the water in this recipe. Other stock or broth recipes are recipe #217620 #217620, recipe #135453 #135453, recipe #397862 #397862 and recipe #214220 #214220 with meat options. Combine any or all parts of these recipes for your own broth creation if you like.
Provided by foodtvfan
Categories Stocks
Time 1h55m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Spread the carrots, celery, tomatoes, turnips, onions, and leek out on a baking sheet with sides.
- Scatter the garlic cloves over the top.
- Sprinkle veggies with thyme; drizzle with the oil.
- Roast vegetables for 1 hour or until well browned. Stir once or twice.
- Transfer vegetables to a large soup pot.
- Deglaze baking pan with a little hot water; add liquid to the roasted vegetables.
- Cover vegetables with water; add bay leaf.
- Bring to a simmer and cook for 45 minutes.
- Cool and strain.
- Freeze in quantities desired in plastic containers or zipper freezer bags. Freeze some broth in ice cube trays to use for deglazing pans and adding flavor to gravies, soups, and sauces.
Nutrition Facts : Calories 88.7, Fat 5.6, SaturatedFat 0.8, Sodium 50.1, Carbohydrate 9.3, Fiber 2.3, Sugar 4.4, Protein 1.2
More about "basic recipe roasted vegetable stock"
DIY: ROASTED VEGETABLE STOCK - KYLEE COOKS
From kyleecooks.com
5/5 (3)Total Time 1 hr 20 minsCategory BasicsCalories 34 per serving
- Place carrots, onions, celery, garlic and tomatoes in large roasting pan. Toss the veges in olive oil, and roast in the oven for about 40 minutes, or until the veges are a dark brown colour.
- Remove veges from the oven, then pour 2 cups of water into the pan and scrape up all the browned bits from the bottom and sides.
- Pour veges, the water and scraped up bits, and the remaining 4 cups of water, bay leaves, peppercorns, and thyme into a stock pot and bring to a boil over medium-high heat.
EASY VEGETABLE BROTH RECIPE – A COUPLE COOKS
From acouplecooks.com
QUICK AND EASY VEGETABLE STOCK RECIPE - SERIOUS EATS
From seriouseats.com
QUICK AND EASY VEGETABLE STOCK RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE VEGETABLE STOCK FROM KITCHEN SCRAPS
From allrecipes.com
21 EASY SKEWER RECIPES | EASY KEBAB IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
HOW TO MAKE VEGETABLE STOCK RECIPE - LOVE AND LEMONS
From loveandlemons.com
MY ITALIAN GRANDMOTHER'S TRICK FOR COOKING PERFECT, NEVER
From allrecipes.com
28 SIMPLE SIDE DISH RECIPES FROM VIRGINIA WILLIS
From allrecipes.com
29 GREEN BEAN RECIPES THAT GO BEYOND THE SIMPLE SAUTé
From epicurious.com
EASY VEGETABLE STOCK RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE VEGETABLE BROTH | MINIMALIST BAKER RECIPES
From minimalistbaker.com
HOW TO MAKE VEGETABLE STOCK (STOVETOP RECIPE) | THE …
From thekitchn.com
HOW TO MAKE VEGETABLE STOCK - SIMPLY RECIPES
From simplyrecipes.com
HOMEMADE VEGETABLE STOCK | RECIPETIN EATS
From recipetineats.com
OVEN ROASTED VEGETABLES {CRISPY AND PERFECT} – WELLPLATED.COM
From wellplated.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
30 EASY CROCK POT RECIPES THAT'LL MAKE MEAL PREP A CINCH - REAL …
From realsimple.com
BASIC VEGETABLE STOCK RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
HOW TO MAKE THE BEST VEGETABLE STOCK! | FEASTING AT HOME
From feastingathome.com
21 EASY CURRY RECIPES - RICH CURRY DISHES TO TRY NOW - GOOD …
From goodhousekeeping.com
DUMPLING TOMATO SALAD WITH CHILE CRISP VINAIGRETTE RECIPE
From cooking.nytimes.com
EASY VEGETABLE STOCK | RECIPES | COOK FOR YOUR LIFE
From cookforyourlife.org
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 »
You'll also love