cooking essentials: over-the-top veggie stock

How To Make cooking essentials: over-the-top veggie stock

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  1

  PREP/PREPARE
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  A good heavy stockpot, and an ovenproof skillet would be good to have with the recipe.
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  Gather your ingredients (mise en place).
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  Place a rack in the upper position, and preheat the oven to 400 (205c)
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  Roughly chop the carrots, onions, and the leek, and then add them to the bowl of a food processor fitted with an S-blade.
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  Pulse the veggies until roughly ground, several 1-second pulses.
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  Add the ground vegetables to a large ovenproof skillet, or a rimmed baking sheet,
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  Sprinkle with a bit of salt, pepper.
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  Add the veggies to the preheated oven, and bake for about 50 minutes,
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  The veggies should be browned on top (not burned).
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  Add the basil, oregano, and thyme sprigs to a large soup pot.
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  Add the 8 cups filtered water to the pot.
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  Remove the pan from the oven and add the roasted vegetables into the pot.
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  Bring the contents of the pot to a boil, and then reduce to a simmer.
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  OPTIONAL STEP This added step will infuse the veggie stock with amazing flavor. Place the pan used to roast the veggies over medium high heat, and then add the tomato paste. Cook until the tomato paste begins to darken, and then add about 3 or 4 tablespoons of water and stir to combine.
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  Add the tomato paste mixture to the pot (if using), cover, and continue to simmer for a total simmering time of about 50 minutes.
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  Chef’s Tip: Keep it at a simmer, not a boil.
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  Chef’s Tip: Good chefs always taste and season their food. Taste and season… taste and season… With all this tasting going on, it’s no wonder that there are not a lot of skinny chefs.
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  Strain the mixture through a fine-mesh sieve and discard the solids.
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  Allow to cool, and then add to your storage jars. FYI: This stock can be frozen.
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  PLATE/PRESENT
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  Use in any recipe that calls for veggie stock. Like my rustic vegge soup. Enjoy.
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  Keep the faith, and keep cooking.
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