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.
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
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.
WORLD'S GREATEST VEGETABLE BROTH
This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.
Provided by Tom West
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Remove leaves and tender inner parts of celery and set aside.
- Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
- Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
- Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!
Nutrition Facts : Calories 133.3 calories, Carbohydrate 23.3 g, Fat 4 g, Fiber 6.6 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 131.5 mg, Sugar 11.2 g
ROASTED-VEGETABLE STOCK
Provided by Molly O'Neill
Categories soups and stews
Time 1h40m
Yield About 6 cups
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 16, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 1 gram
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
RICH VEGETABLE STOCK
Provided by Melissa Roberts
Categories Mushroom Onion Roast Vegetarian Root Vegetable Carrot Red Wine Vegan Gourmet
Yield Makes about 3 1/2 cups
Number Of Ingredients 12
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
This recipe from "Gourmet Magazine (Nov. 2004) makes a truly excellent vegetable stock with a rich, deep, and complex flavour. It's a very forgiving recipe and you can adjust it depending on what you have on hand. It also makes a great base for Recipe #359015. I'd recommend doubling or tripling the recipe and then freezing the leftovers.
Provided by blucoat
Categories Stocks
Time 2h
Yield 3 1/2 cups
Number Of Ingredients 13
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.
Nutrition Facts : Calories 178.3, Fat 4.4, SaturatedFat 0.6, Sodium 646.5, Carbohydrate 27.1, Fiber 3.7, Sugar 7.8, Protein 5.5
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