Best 7 Rich Brown Vegetable Stock Recipes

VEGETABLE BROWN RICE

Steps:

• In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes., In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.

ROASTED-VEGETABLE STOCK

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.

ROASTED VEGETABLE STOCK

Steps:

• Preheat the oven to 400°F (200°C).
• In a large roasting pan, combine the onions, onion peels, carrots, celery, and garlic cloves.
• In a small bowl, mix together the miso paste and 1/3 cup of water. Stir this into the vegetables, coating them lightly.
• Roast, tossing the vegetables once or twice during cooking, until everything is brown, fragrant, and toasty, 45 to 60 minutes. Keep a close eye on the vegetables towards the end so as not to let them take on a scorched taste.☞TESTER TIP: If your vegetables look like they're drying out or the miso is beginning to burn, drizzle an additional 1/3 cup water over the vegetables while they are roasting.
• Pile the roasted vegetables and aromatics in a large pot. Add the shiitake, rosemary, thyme, bay, peppercorns, and kombu, and then pour a little of the 3 quarts of water into the roasting pan, scraping up the caramelized bits stuck to the pan, then pour all that into the saucepan. Add the remaining water.
• Bring to a boil, and then reduce the heat and simmer, partially covered with a lid, until the broth is a deep brown color and has a rich flavor, 45 to 60 minutes
• Pour the broth through a sieve into a heatproof bowl and let cool.
• Cover and refrigerate and use as necessary. It will keep for up to 1 week in the fridge or can be frozen for up to 3 months.

RICH BROWN VEGETABLE STOCK

Steps:

• Saute leeks, carrots, celery, potato and garlic until slightly browned.
• Add 5 cups water and remaining ingredients.
• Bring to a boil, then reduce heat and simmer uncovered for one hour.
• Strain and cool; can easily be frozen and recipe is easily doubled.

RICH VEGETABLE STOCK

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.

ULTIMATE BROWNED VEGETABLE STOCK

Steps:

• Preheat the oven to 350°F Spray and 11 X 13-inch backing pan with cooking spray.
• Place the onions, carrots, celery, beets and garlic in the pan. Drizzle with the oil and toss to coat the vegetables. Pour over the soy sauce and bake until the vegetables are deeply browned, almost burnt-looking, about 1 hour.
• Transfer the vegetables to a large heavy soup pot. Add 5 cups of the water and the remaining ingredients.
• Pour the remaining 2 cups of water into the baking pan, and using the blade since of a spatula, scrape up all those wonderful browned, caramelized bits on the bottom. Add this to the soup pot.
• Bring the water to a boil, and then turn down the heat and simmer, partially covered, 30 minutes. Cool slightly and strain.

BROWN RICE AND VEGETABLES

Steps:

• Place rice in a greased 4- or 5-qt. slow cooker. In a large bowl, combine the squash, apples, sweet potato, onion, salt and pepper; add to slow cooker. Pour broth over vegetables., Cover and cook on low for 5-6 hours, until vegetables are tender. Stir in raisins and tarragon.