Low Fat Roasted Vegetable Stock Recipes

ROASTED-VEGETABLE STOCK

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.

ROASTED VEGETABLE STOCK

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.

ROASTED-VEGETABLE STOCK

Steps:

• Heat oven to 400°. Grease jelly roll pan, 15 1/2 x10 1/2 x1 inch. Spread vegetables, onions and garlic in pan. Bake uncovered 45 to 60 minutes or until vegetables are deep golden brown and tender.
• Remove vegetables from pan; place in 4-quart Dutch oven. Pour 1/2 cup of the cold water in pan. Scrape pan to remove browned particles; add water and particles to vegetables.
• Heat vegetables, remaining cold water and remaining ingredients to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
• Cool broth slightly; strain broth. Cover and refrigerate up to 3 days or seal tightly and freeze up to 3 months. Stir before using.

ROASTED-VEGETABLE STOCK

Steps:

• Preheat oven to 425 degrees. Place the carrots, celery, Jerusalem artichokes, onion, leek, celery root and garlic in a large roasting pan. Add the olive oil, toss and roast in the oven, stirring every 10 minutes until browned, about 40 minutes. Transfer vegetables to a stockpot, add the remaining ingredients (except soy sauce) and 2 quarts of water and bring to a boil. Cover the pot, lower heat and simmer for 40 minutes. Strain, pressing out as much liquid as possible, and discard the solids. Add the soy sauce and use in the recipe above.

LOW-FAT ROASTIES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the potatoes and garlic in a roasting tin. Pour over the stock, then brush the tops of the potatoes with half the olive oil. Season, then cook for 50 mins. Brush with the remaining oil and cook 10-15 mins more until the stock is absorbed and the potatoes have browned and cooked through.

LOW-FAT ROASTED VEGETABLE STOCK

Steps:

• Preheat oven to 450°.
• Place the vegetables in a large roasting pan; pour the olive oil over them, add the salt, and use a spatula to toss well to combine.
• Place pan on the top shelf in the oven and roast until the vegetables are just beginning to turn brown, about 30 minutes.
• Transfer roasted vegetables to a large stockpot; add in the parsley and water; place over high heat.
• When the water boils, decrease heat to medium-low, cover the pot, and simmer for 1 hour.
• Remove from heat, let stand and cool to room temperature.
• Strain the broth through a large sieve or colander into a bowl or plastic container; use a wooden spoon to press the vegetables against the sieve to extract as much of the broth as possible.
• Place the container in the refrigerator until thoroughly chilled and the fat has hardened on the surface of the broth, at least 8 hours or preferably overnight.
• Use a slotted metal spoon or spatula to remove all the fat.
• Divide the broth into two or three smaller containers and refrigerate or freeze.
• Will keep in refrigerator for up to 5 days; keeps in freezer for up to 3 months.