Vegetable Base Recipes

20 GREAT VEGETABLE RECIPES: BEST ROASTED VEGETABLES & MORE!

20 Great Vegetable Recipes: Best Roasted Vegetables & More! image

Here's how to roast vegetables with the best seasoning blend! These epic roasted vegetables fill two sheet pans and take 30 minutes to roast.

Provided by Sonja Overhiser

Categories Side Dish

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

1 medium head cauliflower (2 pounds)*
1 crown broccoli (1/2 pound)
1 medium red onion
2 medium sweet potatoes (1 1/2 pounds)
1 red pepper
1 yellow pepper
4 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons Old Bay seasoning**
1 teaspoon kosher salt

Steps:

Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
Chop the vegetables: Chop the cauliflower and broccoli into florets. Chop the onion into 1/2-inch slices. Cut the sweet potato in half lengthwise, in half again lengthwise, and then cut each quarter into thin pie-shaped slices (see the photo). Chop the peppers into 1/2-inch strips, then cut the strips in half.
Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet. Drizzle half the olive oil onto each tray, then with half the seasonings onto each tray. Mix with your hands until evenly coated.
Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Transfer to a serving bowl or dish and serve immediately.

VEGETABLE BASE

VEGETABLE BASE image

Categories Vegetable Easter Fourth of July Thanksgiving Vegetarian Dinner Healthy Vegan Simmer

Yield 20 people

Number Of Ingredients 19

Ingredients

1 oz fennel seeds
1 oz cumin seeds
1/2 oz celery seeds
1 quart E.V.O.O.
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 White onion
1 red onion
1/2 lbs chipolini onion
1 bunch scallion
1 bunch chives
6 garlic cloves
4 medium size shallots
1/2 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
1 peeled tangerine
1 oz sea salt
1/2 oz black pepper

Steps:

Preheat oven on 450 degrees. Line sheet pan with parchment paper and add Fennel, cumin and celery seeds, place sheet pan in oven and cook seeds for about three minutes or until toasted. Remove from oven and set aside. In a large sauce pan, add E.V.O.O., all the vegetables and tangerine together, place the large sauce pan on medium burner and cook for 30 minutes, add fresh lime and lemon juice and reduce heat to medium low temperature. Let cook for 45 minutes to an hour or until vegetables are very soft. Remove large sauce pan from heat, set aside in a dry and safe area in the kitchen, allow it to reach room temperature. strain vegetables through a china cap or a regular strainer, do not mash vegetables, add the vegetables, salt and pepper in food processor and chop finely. Save the strained E.V.O.O. for other use, i.e., sautéed seafood, poultry, meat or vegetables.

VEGETABLE BROTH BASE

Vegetable Broth Base image

From Cook's Illustrated Magazine. Make your own vegatable broth base, ready to use anytime straight from the freezer. I am intrigued by this recipe and hope to make it soon.

Provided by duonyte

Categories Stocks

Time 40m

Yield 1 3/4 cups, 28 serving(s)

Number Of Ingredients 8

Ingredients

2 leeks, white and light green parts, chopped and washed (2 1/2 cups, 5 oz)
2 carrots, peeled and cut into 2 inch pieces (2/3 cups, 3 oz)
1/2 small celery root, peeled and cut into 1/2 inch pieces (3/4 cup, 3 oz)
1/2 cup fresh parsley leaves, and thin stems (1/2 oz)
3 tablespoons dried minced onions
2 tablespoons kosher salt
1 1/2 tablespoons tomato paste
3 tablespoons soy sauce

Steps:

Process everything, except tomato paste and soy sauce, in food processor, scraping down sides of bowl frequently, until paste is as fine as possible, about 3 to 4 minutes.
Add tomato paste and process for one minute, scraping down sides of bowl every 20 seconds.
Add soy sauce and continue to process one minute longer.
Transfer mixture to airtight container and tap firmly on counter to remove any air bubbles. Press small piece of parchment paper against surface of mixture and cover.
Freeze up to 6 months.
Use 1 tbl to one cup boiling water to make broth. Strain if you desire a particle-free broth. The salt content of the mixture will keep it from freezing so that you can scoop it straight from the container.

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