Sunday, March 18, 2012

Roasted Vegetable Stock

After being a vegan for almost 3 months, I am always looking for ways to add a little more flavor to my daily cooking and recipes.

Since using oil in my cooking is very minimal, I use water and a lot of vegetable broth (home made and organic boxed) for my vehicle in cooking - for sauteing, poaching and in soups.

I've found that roasting vegetables is the best cooking method for extracting the sweet & caramelized flavors out of every vegetable.  So why not roast the vegetables for making stock?

Went to the Sunday Manoa market this morning, Sunday is my cooking and stock making day.  I bought carrots, beets, celery, sweet peppers and onions for my roasted vegetable stock.

I cleaned and cut all of the vegetables to 1 inch pieces and tossed them in 1 tablespoon olive oil, salt and Herbe de Provence.  Then laid on a baking pan and baked in a 400 degree oven for 20 minutes.

In a cast iron pot, place roasted vegetables (except the beets) and cover 2 inches above veggies with filtered water.  Bring to a boil, then lower heat to a slow simmer for 1 hour.  Cool broth, then strain and store in containers.  Good for 6 days if refrigerated or 3 months if frozen.

This roasted vegetable broth will have a sweet caramelized flavor that you will love in all your recipes.  Use stock instead of water in all of your savory recipes that ask for water.

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