Roasted Vegetable Stock Recipe #356871
This recipe from "Gourmet Magazine (Nov. 2004) makes a truly excellent vegetable stock with a rich, deep, and complex flavour. It's a very forgiving recipe and you can adjust it depending on what you have on hand. It also makes a great base for Recipe #359015. I'd recommend doubling or tripling the recipe and then freezing the leftovers.
by blucoat
2 hours | 30 min prep
3 1/2 cups
- 3/4 lb cremini mushroom, halved
- 1/2 lb shallot, left unpeeled, then quartered (6 small or 4 medium)
- 1/2 lb carrot, cut into 1-inch pieces (3 medium)
- 1 red bell pepper, cut into 1-inch pieces
- 2 garlic cloves, coarsely chopped
- 4 fresh flat-leaf parsley sprigs (including long stems)
- 3 sprigs fresh thyme
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 1 turkish bay leaf or 1/2 california bay leaf
- 1/2 cup canned crushed tomatoes
- 1 quart water
- 3/4 teaspoon salt
- 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.
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5 stars