Rich Roasted Veggie Stock Food

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.

WORLD'S GREATEST VEGETABLE BROTH

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!

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.

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.

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:

• Use only organic produce! Wash carrots, onions, garlic and celery.
• Put all ingredients into large baking pan.
• Add enough water to almost cover the vegetables.
• Drizzle ¼ cup of olive oil over vegetables. Place in 350-degree oven. Do not cover. Cook for ½ hour, stir and turn vegetables around in pan. Continue this every ½ hour until vegetables start to turn brown and are slightly charred. Then check every 10 minutes. Water should be gone by then. Remove from pan and put vegetables in crock put, fill with water 3/4 full. Add 1 cup of water to pan and scrape bits of veggies from pan, add to crock pot. Cook on low over night. Remove vegetables, and use stock in soups or in place of water when cooking grains. Can be frozen in quart jars.

RICH VEGETABLE STOCK

Steps:

• I have no idea how much your veggie trimmings will weigh, but I thought it best to put some sort of approximate amount in the list of ingredients. Basically, I just fill a gallon baggie and use that and the weight of the baggie just depends on what kinds of trimmings I've put in during the week.
• I keep a gallon freezer baggie in the freezer and dump my veggie trimmings in it after each meal I cook. In no time at all, maybe a week or two, the bag is full and ready to use for making stock.
• Empty the gallon baggie of veggie trimmings into a large stew pot or stock pot, along with the bay leaf and peppercorns. Add 8 cups of water and see where your water level is. Remember it. This is the point where you will refill after reducing. Go ahead and add the other 4 cups of water and the salt. Resist the urge to stir!
• Bring to a nice simmer over high heat, then reduce heat to maintain the simmer.
• Never ever stir! You can use the back of a wooden spoon to gently push the veggies down into the liquid every now and then, but don't stir. If you do, your stock will come out cloudy. By resisting the urge to stir, your stock will be crystal clear and beautiful. If it does cloud up, it's still good, just not nearly as pretty.
• When the liquid has reduced by 4 cups, add another 4 cups of water and continue to simmer. Do this 2 more times, for a total of 3 times. You are essentially reducing the water 100% by reducing by a third three times.
• After the final reduction, remove from heat and strain through a colander. Squeeze all of the stock out of the veggies, then discard the veggies.
• Strain the stock through a sieve, and then strain again through a fine mesh. I use a permanent coffee filter for this step.
• At this point, I pour the stock off into plastic cups in 8 ounce portions. Let cool completely at room temperature, then freeze. Cooling your stock off too quickly results in clouding.
• When the stock is frozen, I pop each stock "cube" out of its cup, wrap it in parchment or wax paper, and put all the stock into a big gallon freezer bag.
• To reconstitute, melt an 8 ounce portion of the frozen stock, add an equal amount of water and a teaspoon of salt. Stir well to dissolve the salt. The stock will keep in the fridge for up to a week.
• I use this stock for rice, soups, sauces, etc. If the recipe calls for water and it's a savory dish, I use stock instead. It can also be substituted for chicken stock in most cases.
• This recipe makes 8 cups of stock and dilutes to 16 cups.
• Don't worry if you're not a big veggie eater. I live alone and cook for 1, and I don't eat as many veggies as I should, and still I have enough trimmings to make stock every 7 to 14 days. My bags are usually full of onion and garlic skins, onion ends, pepper ends and seeds and membranes, celery ends, cucumber ends and peels, salad trimmings, and herb stems. The stock is fantastic! If you throw in some red onion skin, your stock will be a lovely mahogany color.

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.