Rich Roasted Veggie Stock Recipes

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:

• 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.

RICH ROASTED VEGGIE STOCK

Steps:

• Preheat oven to 400°F.
• Place carrots through mushroms on a foil-lined baking sheet. Pour 1/4 cup water overtop of the vegetables.
• Roast for 20 minutes.
• Scrape all vegetables and juices from the sheet into a large pot, add the 16 cups water, parsley and peppercorns.
• Bring stock to a boil, then reduce heat to a simmer.
• Cook, covered, 1 hour, then uncover and simmer 1 hour longer.
• Strain stock, discard solids and keep in fridge or freezer to store.

ROASTED VEGETABLE STOCK

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.

RICH VEGETABLE STOCK

Steps:

• Preheat oven to 450°F with rack in middle.
• Toss vegetables, garlic, and herbs with oil in a large flameproof roasting pan. Roast, stirring occasionally, until golden, 35 to 40 minutes.
• Straddle roasting pan across 2 burners over medium heat. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil, stirring and scraping up brown bits, 1 minute.
• Transfer vegetables with juices to a 4-quart pot. Add water, bay leaf, and 1 teaspoon salt and simmer, covered, 45 minutes. Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids.

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:

• 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.