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    You are in: Home / Recipes / Roasted Vegetable Stock 2013 Recipe
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    Roasted Vegetable Stock 2013

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 40 mins

    40 mins

    3 hrs

    Teukros's Note:

    This recipe was originally inspired by Chef Kate's recipe. I've experimented with and modified this recipe at least a dozen times over the years, and I've found that using parsnips instead of carrots is crucial. Carrots make it too sweet. Optionally add a couple of sprigs of fresh savory, and/or a parmesan rind with the rest of the herbs and spices. If you use a parmesan rind, remove it from the stock before straining and (while still warm) it makes a tasty (fatty) snack! Instead of using portobello stems, you can use maitake or shiitake stems or stem pieces (they keep for a long time in the freezer). My wife is a carnivore and she likes this recipe a lot. It is perfect for french onion soup. For black bean soup in the winter, there is nothing better. In fact, in the winter there is nothing better than a half a coffee mug of this stock nuked for 40 seconds or so (it's very rich and satisfying). Try it with African peanut soup, or wild mushroom risotto, instead of chicken stock. Or, if you're a Trekkie and want to celebrate First Contact Day, omit the (optional) Parmesan rind to keep it vegan, and make plomeek soup (http://thefreedomchef.com/leek-soup/, but add a "tea" from a few ginger slices and some pepper flakes (at the table, to individual taste), to cut the sweetness, add flavor, and add a gentle hint of spice)!

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450°F.
    2. 2
      Pour 2 - 3 T. of peanut oil into a separate small bowl.
    3. 3
      Peel the onion(s) and cut through the core into four pieces (each). Cut the turnips into eight pieces each. Chop the parsnips and celery into one inch pieces, halving the thickest parsnip pieces. If using portobello stems, slice them in half.
    4. 4
      Place into baking pan (I use a 15" by 10" Pyrex pan).
    5. 5
      Pour the rest of the peanut oil over the veggies. Make sure they are coated on all sides. If you need more oil, use it. Place pan in oven for 20 minutes.
    6. 6
      Meanwhile bring a medium pot or large saucepan 3/4 full of water to a boil (I use a Le Creuset French oven).
    7. 7
      Smash the garlic cloves but do not peel them. Place them in the small bowl with the oil, along with any maitake and/or shiitake stems or stem pieces, and make sure they are completely coated.
    8. 8
      Bring the pan out of the oven on to a DRY wooden cutting board to check the veggies. Lightly toss with wooden spoon. Dump contents of small bowl with oil into pan and return to oven, then check every few minutes until everything is browned and aromatic.
    9. 9
      Place the veggies, spices, herbs, mushroom stems or stem pieces, and (if using) parmesan rind into the pot, deglazing the roasting pan with boiling water and scraping into the pot. Bring pot to a boil, lower the flame and boil gently for 2-3 hours, stirring occasionally (watch the water level -- if it boils down too much, add more water).
    10. 10
      Strain, pressing down on solids to extract as much liquid as possible; sparge; discard the solids and strain the remaining liquid into a sauce pan.
    11. 11
      Simmer uncovered, stirring occasionally, until you have about two quarts. Cool and store in the refrigerator for up to a week.

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    Nutritional Facts for Roasted Vegetable Stock 2013

    Serving Size: 1 (444 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 545.8
     
    Calories from Fat 488
    89%
    Total Fat 54.2 g
    83%
    Saturated Fat 9.1 g
    45%
    Cholesterol 0.0 mg
    0%
    Sodium 61.8 mg
    2%
    Total Carbohydrate 15.6 g
    5%
    Dietary Fiber 3.1 g
    12%
    Sugars 5.9 g
    23%
    Protein 2.2 g
    4%

    The following items or measurements are not included:

    parsnips

    mushroom stems

    allspice berries

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