Friday, February 4, 2011

Roasted Vegetable Stock

We always seem to end up with a few stray beets, turnips or carrots hanging around in the fridge. I had plans for mushroom soup this evening, but had no chicken stock in the fridge. I grabbed my root veggies and created a delicious root vegetable stock with very little effort. 
Roasted Vegetable Stock
1. Cut your root veggies into large chunks and roast them for 30-45 minutes at 375. I used carrots, turnips, beets, garlic and onions and sprinkled salt, pepper and dill on top and then drizzled a little grapeseed or olive oil. You can also add apple cider vinegar or lemon juice or zest to the veggies before roasting. Set aside. 
2. Next, in a large pot add a little grapeseed or olive oil, garlic, celery and Herbs de Provence and warm until fragrant. Add the roasted veggies and fill the pot to the top with water. Add rosemary, a bay leaf or whatever you have around the house or garden.
3. Bring to a boil then simmer for 2 hours. Let cool then use a strainer and funnel to store in mason jars for future use. You can also freeze the stock in 1-2 cup increments to use later in soups or risottos. 

No comments:

Post a Comment