Roasted Vegetable Stock - Homemade Recipe скачать в хорошем качестве

Roasted Vegetable Stock - Homemade Recipe

Roasted vegetable stock is a delicious, culinary ingredient that can be used to elevate your soups, stews, sauces, and other dishes! The homemade recipe in this video will absolutely blow away the broths and stocks that you can find at the grocery store. Join Eric from Simply Elegant Home Cooking as he walks you through each step to make his delicious homemade vegetable stock recipe! One of the keys to a flavorful and delicious broth is to roast the vegetables before simmering as this will brown them and draw out maximum flavor! Also, to make a hearty vegetable stock that can take the place of meat stocks, be sure to use some savory ingredients such as tomato and mushrooms. Makes approximately 2 quarts of stock Ingredients: -3 stalks celery -3 large carrots -6 small onions (or 3 large onions) -3 vine ripened tomatoes -5 shitake mushrooms -4 cloves garlic -10 sprigs fresh thyme -10 black peppercorns -2 tablespoons cooking oil -salt to taste Directions: -Clean and dry all of the vegetables. Do not remove the peels. -Cut the celery, carrots, onions, tomatoes, and mushrooms into a rough dice. -Add all the chopped vegetables, along with the garlic cloves to a large sheet pan. Add the oil and massage to evenly coat the veggies in the oil. -Roast the vegetables in a 350 degree oven for 60-75 minutes or until browned but not burned. Be sure to flip the veggies every 15-20 minutes for even cooking. -Add all the roasted veggies to a large stock pot, along with the fresh thyme and peppercorns. Fill with enough cold water to cover an inch or two above the veggies. Add salt to taste (optional) and turn on medium high heat. -Be sure to watch the stock as it comes up to temperature as you don't want the stock to boil. Once a simmer is reached, turn down the heat to medium low to maintain a gentle simmer. Simmer uncovered for 2 hours. -After stock has simmered for 2 hours, turn off the heat and strain the stock through either a cheese cloth of a fine mesh strainer. Store the roasted vegetable stock in glass mason jars in the fridge or the freezer and use anytime you want to add additional flavor to a dish!