Best 4 Roasted Vegetable Stock Recipes
Discover the delightful world of homemade vegetable stock with our comprehensive guide. From classic to contemporary, find a variety of recipes tailored to your culinary preferences. Learn how to craft a rich and flavorful broth using fresh vegetables, herbs, and spices. Explore our collection of roasting, boiling, and slow-cooker methods, each yielding a unique stock with distinct depth and character. Whether you're a seasoned chef or just starting your culinary journey, our recipes will guide you through the process, providing step-by-step instructions and helpful tips to ensure success. So, gather your ingredients, choose your preferred method, and embark on a flavorful adventure as you create the perfect vegetable stock for your culinary creations.
**Recipes Included**:
1. **Classic Roasted Vegetable Stock**: A traditional and versatile stock made by roasting vegetables before simmering them in water. This method creates a rich, caramelized flavor that adds depth to soups, stews, and sauces.
2. **Quick Stovetop Vegetable Stock**: For those short on time, this recipe offers a simpler approach to making vegetable stock. Simply combine your vegetables, herbs, and spices in a pot with water and simmer until flavorful.
3. **Slow-Cooker Vegetable Stock**: This hands-off method yields a flavorful and nutritious stock with minimal effort. Throw your ingredients into a slow cooker, add water, and let it simmer for several hours, resulting in a rich and deeply flavorful broth.
4. **Vegan Vegetable Stock**: This recipe caters to vegans and vegetarians, using plant-based ingredients like vegetable broth, miso paste, and kombu seaweed to create a savory and umami-rich stock.
5. **Asian-Inspired Vegetable Stock**: Add an exotic touch to your cooking with this Asian-inspired stock. Featuring ingredients like ginger, lemongrass, and soy sauce, this stock is perfect for Asian soups, curries, and stir-fries.
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
ROASTED VEGETABLE STOCK
This takes a while, but the end result is a lovely rich vegetable stock, ready to be the base for many soups, stews and sauces. Add or change the herbs according to your taste--add fennel if you like a hint of anise in your stock.
Provided by Chef Kate
Categories Stocks
Time 5h20m
Yield 6-8 cups
Number Of Ingredients 9
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.
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.
ROASTED-VEGETABLE STOCK
Provided by Molly O'Neill
Categories soups and stews
Time 1h40m
Yield About 6 cups
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 16, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 1 gram
Tips:
- Use a variety of vegetables to create a flavorful stock. Some good options include carrots, celery, onions, leeks, fennel, parsnips, and turnips.
- Roast the vegetables before simmering them in water. This will caramelize the vegetables and add a deeper flavor to the stock.
- Be sure to use enough water to cover the vegetables. The stock should be simmered for at least 30 minutes, but longer is better.
- Season the stock with salt, pepper, and other herbs and spices to taste. Some good options include bay leaves, thyme, rosemary, and parsley.
- Strain the stock before using it. This will remove any solids from the stock and make it smooth and flavorful.
- Store the stock in the refrigerator for up to 5 days or freeze it for up to 6 months.
Conclusion:
Roasted vegetable stock is a delicious and versatile ingredient that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. Whether you're using it to make soup, stew, or risotto, roasted vegetable stock will add a rich and flavorful depth to your dish. So next time you have some leftover vegetables, don't throw them away! Roast them and make a batch of this delicious stock.
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