Recipe

Roasted Vegetable Stock Recipe

	Oldgringo / All my dishes 2 years, 1 month ago A basic roasted vegetable stock useable in many other dishes. Prep:20m Cook:60m Servings:12	Oldgringo
	roasted vegetable stock

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Fans

mystic_riv

kukla

Ingredients

3 onions; peeled and halved

4 celery stalks; cut in large pieces

5 carrots; cut in thirds

3 leeks; split and washed

1 garlic head; outer skin removed

8 quarts water

1 tablespoon salt

8 whole black peppercorns

2 dried bay leaves

1 teaspoon dried thyme leaves

Directions

Place the ingredients in a shallow baking pan. Bake uncovered for 1 hour. The vegetables will be well-browned when fully roasted.

Transfer the vegetables to a stockpot. Deglaze the roasting pan and add the liquid to stockpot. Add water to more than cover. Add the seasonings.

Bring to a boil on high heat; then reduce to, a simmer and cook covered for 1 hour.

Remove from heat. Sieve the stock and use or store as you desire.

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Comments

mystic_river1 2 years ago said:
No comment hehe you are wearing my fingers off at the tips with all this writing TY

kukla 1 year, 11 months ago said:
I have only recently started to make my own stocks, and the differance when using them in recipes is amazing (ironically enough, now that store-bought versions have become MUCH better than they used to be, but still have a long way to go with their sodium, chemical, & MSG content...)
I have never thought of roasting ALL the veggies for a 'roasted veggie stock', which is funny when I think about it; roasting the veggies just makes everything....more / different in flavours....richer, sweeter....
Thanks for the post, (yet again!) Richard :)

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