Roasted Vegetable Broth 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 BROTH

Steps:

• Preheat the oven to 400 degrees. Lightly oil a baking pan or cast-iron skillet and line it with the carrots, onions, turnips and garlic. Roast, turning frequently for 45 minutes to an hour to caramelize well. Remove from oven.
• Place the vegetables in a soup pot. Add 1 cup of cold water to the roasting pan, scrape well with a wooden spoon and drain what remains into the soup pot.
• Add 3 quarts of water to the vegetables, as well as the clove and thyme. Simmer for 2 hours. Remove from heat.
• Add the ginger. Allow the broth to sit for one hour and strain. Discard the vegetables. The broth will keep in the refrigerator for up to one week. It can be frozen for up to two months.

PAN-FRIED HALIBUT FILLETS WITH ROASTED VEGETABLE CHILE BROTH

Steps:

• In a medium saucepan over medium heat, melt the butter and sweat the onion and garlic. Add the wine, raise the heat to high, and reduce the liquid completely. Reduce the heat to medium, add the stock and half of the roasted peppers, poblano, garlic, shallots and pearl onions, reserve the remaining vegetables, simmer for 30 minutes. Pure the mixture in a blender or processor, or in the pan with a hand-held blender. Season to taste with salt and pepper and honey. Place a fillet in a bowl and ladle the broth around it. Garnish with the remaining roasted vegetables and sage pesto.
• In a medium skillet over medium-high heat, heat the oil until it begins to smoke and then add the butter. Season the fillets with salt and pepper to taste on both sides and cook for 2 to 3 minutes on each side.
• In a food processor, combine the sage, parsley, garlic, pine nuts and cheese and process for 20 seconds, slowly adding the olive oil while the machine is running. Transfer to a mixing bowl and season with salt and pepper to taste.

BASIC VEGETABLE STOCK

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
• Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
• In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
• Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
• Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
• Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).

ROASTED VEGETABLE BROTH

Steps:

• Preheat oven to 400°F. Combine first 6 ingredients in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Sprinkle with salt. Roast vegetables until tender and golden, stirring occasionally, about 40 minutes. Remove from oven.
• Add 2 cups water to roasting pan; stir vegetables, scraping up any browned bits from bottom. Transfer vegetable mixture to large pot. Add remaining 6 cups water and all remaining ingredients. Bring to boil. Reduce heat, cover and simmer 30 minutes. Strain. Reserve vegetables. (Can be prepared ahead. Cover broth and vegetables separately and refrigerate 2 days or freeze up to 2 weeks.)

ASIAN VEGETABLE BROTH

Steps:

• Thoroughly wash and prepare vegetables and place into large stockpot.
• Add pepper and salt and cover with cold water.
• Cover pot and bring to boil. Reduce heat to medium low and simmer uncovered for 20-30 minutes.
• Allow broth to cool before straining and removing cooked vegetables.
• Use broth as desired in other Asian inspired recipes.

VEGETABLE BROTH BASE

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.

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!

VEGETABLE BROTH

Steps:

• Heat oil in a stockpot over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes. Add water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. , Remove from heat. Strain through a cheesecloth-lined colander; discard vegetables. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen up to 6 months.