Monday, January 2, 2017

Homestyle Vegetable Stock

This stock is a little different than some you may encounter.  The roasted vegetables give it a rich flavor.  I usually put up a nice sized batch and then freeze some for use at a later date. 

  • 2 large Spanish Onions, chopped coarse
  • 3 stalks Celery, chopped coarse
  • 4 large Carrots, quartered
  • 2 TBS Olive Oil
  • 4 quarts cold Water
  • 1 TBS Butcher Cracked Black Pepper
  • 1/4 cup fresh Parsley, chopped coarse

Cooking Procedure:
  • Preheat your oven to 450 degrees
  • Place the onions, celery & carrots in a bowl
  • Add the olive oil and, using your hands, toss well
  • Place these vegetables in a roasting pan
  • Place the pan in the oven
  • Roast vegables until lightly browned & carmelized (about 20 minutes)
  • Put the water in a large pot
  • Add the roasted vegetables along with the remaining ingredients
  • Bring this to a rolling boil
  • Reduce heat to low
  • Skim any white foam off of the surface of the stock & discard it
  • Let this simmer for 3 hours
  • Strain the stock through a fine mesh colander
  • Discard the vegetables
  • Cover the stock & place it in the fridge to cool if not using immediately
  • Stock should stay fresh for 2 days

If you have more stock than you need at the present time, freeze it

Yield: 2 quarts

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