Roasted Vegetable Stock Recipes

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.

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.

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.

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).

Steps:

• Line two 15x10x1-in. baking pans with foil; coat the foil with cooking spray. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans; generously coat with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until tender. , In a Dutch oven coated with cooking spray, saute garlic for 2 minutes. Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through.

Steps:

• Heat oven to 400°. Grease jelly roll pan, 15 1/2 x10 1/2 x1 inch. Spread vegetables, onions and garlic in pan. Bake uncovered 45 to 60 minutes or until vegetables are deep golden brown and tender.
• Remove vegetables from pan; place in 4-quart Dutch oven. Pour 1/2 cup of the cold water in pan. Scrape pan to remove browned particles; add water and particles to vegetables.
• Heat vegetables, remaining cold water and remaining ingredients to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
• Cool broth slightly; strain broth. Cover and refrigerate up to 3 days or seal tightly and freeze up to 3 months. Stir before using.

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.

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!

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.

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.)

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.