This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Provided by Ruth Cousineau
Categories Garlic Mushroom Onion Tomato Side Roast Thanksgiving Vegetarian Fennel Leek Bell Pepper Carrot Red Wine Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 22
Steps:
- Roast vegetables:
- Preheat oven to 450°F with rack in middle.
- Wash leek halves and pat dry.
- Toss leek, carrots, garlic, bell peppers, plum tomatoes, fennel, and onions with oil, then spread in a 17- by 14-inch roasting pan and roast, stirring occasionally, until well browned and tender, 1 1/4 to 1 1/2 hours.
- Soak porcini and make bouquet garni while vegetables roast:
- Pour boiling water over porcini in a bowl and soak until softened, 10 to 20 minutes.
- Meanwhile, wrap celery, parsley stems, thyme sprig, peppercorns, and bay leaves in a piece of cheesecloth and tie with string.
- Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl.
- Make stock:
- Transfer roasted vegetables to a 6- to 8-quart pot and add wine to roasting pan, then deglaze pan by boiling, scraping up brown bits, 1 to 2 minutes. Add wine to vegetables in pot along with water (4 quarts), porcini and soaking liquid, bouquet garni, sun-dried tomatoes, and 2 teaspoons salt. Bring to a boil, then simmer, uncovered, until stock is reduced to about 6 cups, about 2 hours. Pour through a fine-mesh sieve into a large bowl, pressing firmly on and then discarding solids.
- Make sauce:
- Melt butter in a 3-quart heavy saucepan over medium heat and whisk in flour, then cook roux, whisking, 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper.
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BLACK IDIOT
[email protected]I'm not a big fan of wine sauce, but this recipe was still delicious. The roasted vegetables were perfect.
Chipotle 2020
[email protected]This recipe is a great way to use up leftover vegetables.
K. Moneak
[email protected]I love the combination of roasted vegetables and wine sauce. It's a classic dish that's always a winner.
jordan j
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always delicious.
Rao Sahib
[email protected]I'm so glad I found this recipe! It's now my go-to recipe for roasted vegetables.
Miraclare
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Melinda Parris
[email protected]I made this dish for a potluck and it was a huge hit! Everyone asked for the recipe.
imran kambo
[email protected]This dish is a great way to get your kids to eat their vegetables.
Huma samad
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser.
pigeon Gallery
[email protected]I'm not a big fan of roasted vegetables, but this recipe changed my mind! The vegetables were so tender and flavorful.
Freaky Fleece
[email protected]This recipe is easy to follow and the results are amazing! The vegetables are roasted to perfection and the wine sauce is so flavorful.
Abdul Satar
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the combination of roasted vegetables and wine sauce.
Ahmed Mpole
[email protected]This dish was a hit with my family! The roasted vegetables were tender and flavorful, and the wine sauce was rich and delicious. I will definitely be making this again.