ROASTED-VEGETABLE STOCK
This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.
Provided by sarahhouston
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 3h5m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 11.9 g, Fat 9.3 g, Fiber 2.7 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 52.9 mg, Sugar 4.7 g
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 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.
Nutrition Facts : @context http, Calories 9, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 1 gram, TransFat 0 grams
ROASTED VEGETABLE BROTH
Categories Soup/Stew Vegetable Roast Vegetarian Fall Healthy Bon Appétit
Yield Makes about 8 cups
Number Of Ingredients 14
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.)
VEGETABLE BROTH
The flavor of celery and mushrooms comes through in this homemade vegetable broth. Can be used as a substitution for chicken broth.
Provided by Taste of Home
Categories Lunch
Time 2h30m
Yield 5-1/2 cups.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 148 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 521mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.
VEGETABLE BROTH
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 8 cups
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a large stockpot. Bring to a boil. Reduce heat, and simmer, uncovered, for 30 minutes. Strain and discard vegetables. Let cool, and refrigerate for up to 4 days.
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.
BASIC VEGETABLE BROTH
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 3h
Yield Two and a half quarts
Number Of Ingredients 12
Steps:
- Put all of the ingredients in a large pot and cover them with 6 quarts of cold water. Bring to a boil, lower the heat and simmer gently, until it reduces to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth.
Nutrition Facts : @context http, Calories 19, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 2 grams
CLAMS IN ROASTED VEGETABLE BROTH
I got bored with the regular steamers and decided to experiment a bit. I had some roasted vegetable stock and some fresh herbs and lemon, along with a bottle of beer and yuuummmmy
Provided by Norelllaura1
Categories < 30 Mins
Time 25m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot place vegetable stock, beer, garlic, basil leaves, oregano, Old Bay Seasoning and lemon.
- let simmer for 15 minutes and add clams.
- Cover and let steam until clams just begin to open.
- Scoop out clams and broth, serve with garlic bread or crusty french bread to sop up juices.
- A little fresh grated parm. cheese is excellent sprinkled on top of clams and broth.
Nutrition Facts : Calories 143.8, Fat 1.2, SaturatedFat 0.1, Cholesterol 39.4, Sodium 70.8, Carbohydrate 11.3, Fiber 1.8, Protein 15.9
More about "roasted vegetable broth recipes"
ROASTED VEGETABLE BROTH - INQUIRING CHEF
From inquiringchef.com
Reviews 8Estimated Reading Time 2 mins
- Preheat oven to 400°F. Combine first 6 ingredients in a large, oven-safe, soup pot. 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 the soup pot; stir vegetables, scraping up any browned bits from bottom. Add remaining 6 cups water and all remaining ingredients. Bring to boil. Reduce heat, cover and simmer 30 minutes. Strain broth through a sieve.
ULTRA SATISFYING HOMEMADE VEGETABLE BROTH - INSPIRED …
From inspiredtaste.net
WINTER ROOT VEGETABLE BROTH - WELL AND FULL
From wellandfull.com
RESTORATIVE DETOX VEGETABLE BROTH - GOURMANDE IN THE …
From gourmandeinthekitchen.com
ROASTED VEGETABLES - DAMN DELICIOUS
From damndelicious.net
BASIC VEGETABLE BROTH RECIPE - THE SPRUCE EATS
From thespruceeats.com
OVEN-ROASTED ROOT VEGETABLES - SWANSON
From campbells.com
THE BEST SLOW COOKER ROASTED VEGETABLE BROTH
From soupaddict.com
ROASTED VEGETABLE STOCK RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
VEGETABLE BROTH RECIPES - FOOD NEWS
From foodnewsnews.com
VEGETABLE BROTH RECIPES | SWANSON®
From campbells.com
VEGETARIAN BROTH RECIPE - LIFE CURRENTS
From lifecurrentsblog.com
HOW TO MAKE VEGETABLE BROTH WITH KITCHEN SCRAPS - TODAY
From today.com
SUPER-SIMPLE VEGETABLE BROTH RECIPE | EATINGWELL
From eatingwell.com
VEGETABLE BROTH - FONDATION OLO
From fondationolo.ca
25 BEST RECIPES WITH VEGETABLE BROTH - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO MAKE VEGETABLE BROTH FROM FOOD SCRAPS
From forkintheroad.co
ROASTED VEGETABLE BROTH RECIPE - FOOD.COM
From food.com
10 RECIPES WITH VEGETABLE BROTH - FEELGOODFOODIE
From feelgoodfoodie.net
10 BEST RECIPES WITH VEGETABLE BROTH (PERFECT FOR LEFTOVERS)
From blog.kettleandfire.com
HOW TO MAKE REALLY GOOD VEGETABLE BROTH - THE SLOW ROASTED …
From theslowroasteditalian.com
HOW TO MAKE VEGETABLE BROTH - THE PIONEER WOMAN
From thepioneerwoman.com
31 VEGETARIAN RECIPES TO MAKE WITH VEGETABLE BROTH
From tasteofhome.com
HOW TO MAKE VEGETABLE BROTH | HEARTFUL TABLE
From heartfultable.com
7 SECRET INGREDIENTS IN MY VEGETABLE BROTH RECIPE
From naturalkitchenschool.com
ROASTED GARLIC BROTH (FOR BEEF AND GAME FONDUE) | RICARDO
From ricardocuisine.com
ROASTED VEGETABLE BROTH - MARTHA STEWART LIVING
From bigoven.com
VEGETABLE BROTH RECIPES - THERESCIPES.INFO
From therecipes.info
ROASTED VEGETABLE BROTH - READER'S DIGEST CANADA
From readersdigest.ca
BROTH RECIPES | COOK WITH CAMPBELLS
From cookwithcampbells.ca
GARDEN VEGETABLE BROTH RECIPE | EATINGWELL
From eatingwell.com
OVEN-ROASTED ROOT VEGETABLES - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
VEGETABLE BROTH AND 5 RECIPES FOR RECYCLING LEFTOVER VEGGIES
From lacucinaitaliana.com
ROASTED VEGETABLE BROTH RECIPE - MOTHER EARTH LIVING
From motherearthliving.com
HOMEMADE VEGETABLE BROTH RECIPE - EASY, ORGANIC AND FRESH
From utopia.org
VEGETABLE BROTH SOUP BASE - THERESCIPES.INFO
From therecipes.info
#time-to-make #course #main-ingredient #preparation #soups-stews #vegetables #vegetarian #stocks #dietary #4-hours-or-less
You'll also love