RICH VEGETABLE STOCK
Provided by Melissa Roberts
Categories Mushroom Onion Roast Vegetarian Root Vegetable Carrot Red Wine Vegan Gourmet
Yield Makes about 3 1/2 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F with rack in middle.
- Toss vegetables, garlic, and herbs with oil in a large flameproof roasting pan. Roast, stirring occasionally, until golden, 35 to 40 minutes.
- Straddle roasting pan across 2 burners over medium heat. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil, stirring and scraping up brown bits, 1 minute.
- Transfer vegetables with juices to a 4-quart pot. Add water, bay leaf, and 1 teaspoon salt and simmer, covered, 45 minutes. Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
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D'keons Concept LTD
[email protected]This stock is way too salty. I had to dilute it with water before I could use it.
Rashard Campbell
[email protected]I don't think this stock is worth the effort. It's not much better than store-bought stock.
Sweet Malik
[email protected]This recipe is a bit too complicated for me. I'm looking for a simpler vegetable stock recipe.
Shere Awel
[email protected]This stock is a little bland for my taste. I think I'll add some more herbs and spices next time.
Ajim Godfred
[email protected]I'm so glad I found this recipe. It's the best vegetable stock I've ever had. I'll definitely be making it again and again.
Med Salone
[email protected]This stock is a great way to save money. I used to buy store-bought stock, but it's so much cheaper to make my own.
LETHABO Mpyana
[email protected]I love that this recipe is so easy to follow. I'm not a very experienced cook, but I was able to make this stock without any problems.
Muhammad yaar Khan
[email protected]This stock is so versatile. I've used it to make soups, stews, and sauces. It always adds a delicious flavor to my dishes.
Hlalefo Nhabinde
[email protected]I'm a vegetarian, so I'm always looking for flavorful vegetable-based recipes. This stock is perfect! It's packed with flavor and it's so easy to make.
sirjana panthi
[email protected]This recipe is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge, and this is a great way to use them up.
Bhatti Usman
[email protected]I was really impressed with how much flavor this stock had. I used it to make a soup, and it was the best soup I've ever made. I'll definitely be making this stock again.
Musa Gan
[email protected]This vegetable stock is a game-changer! It adds so much flavor to my dishes. I'm never going back to store-bought stock again.
Nana_vibing_ here
[email protected]I've been using this recipe for years, and it never disappoints. The stock is always flavorful and delicious. I highly recommend it!
Chris Ahiyah
[email protected]This was my first time making vegetable stock, and it turned out great! I was surprised at how easy it was to make, and I'm definitely going to be making it again.
Zeyneb Nuruhussn
[email protected]I love that this recipe uses a variety of vegetables. It gives the stock a really rich and complex flavor. I also appreciate that the recipe is so easy to follow.
Isiaka Mohammed
[email protected]This vegetable stock is incredibly flavorful and versatile. I've used it to make soups, stews, and sauces, and it always adds a delicious depth of flavor. It's also really easy to make, and you can use any vegetables you have on hand.