Thursday, November 10, 2011

Brown Vegetable Stock

Brown Vegetable Stock
by Jeff Harter
Prep Time: 15 minutes
Cook Time: 2 hours
Keywords: Stock gluten-free low-carb low-sodium nut-free soy-free sugar-free vegan vegetarian

This deep intense flavored stock is super versatile. It is the base to many of my dishes. Full of vitamins and minerals.
Ingredients (4 quarts)
  • 4 carrots sliced
  • 2 onions sliced
  • 2 celery sliced
  • 10 button mushrooms
  • 2 tbsp olive oil
  • 2 leeks sliced
  • 2 garlic cloves cut in halves
  • 2 shallots sliced
  • 1 tomato cut into quarters
  • 1 bay leaf
  • 3 fresh thyme sprigs
  • 3 fresh parsley sprigs
  • 1 tbsp whole black pepper
  • 4 cloves
  • 1 tbsp whole cumin
  • 1 tbsp whole coriander
  • 5 quarts good water
  • Preheat oven 400 degrees
  • Add carrots, onions, celery and mushrooms to large roasting pan and toss with olive oil. Roast in oven for about 1/2 hours. Moving vegis frequently. When lightly browned place in pot with other vegis.
  • Meanwhile in a large 10 quarte pot add leeks, garlic, shallots and tomato. Add the water and bring to a light simmer. Skim away any scum. Then add the rest of the ingredients and simmer for 2 hours. Strain with a fine mesh strainer. Split into 4 individual 1 quart containers. Place in fridge with tops off. Freeze if not going to use within 3 days. Freeze for up to 3 months.
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