cooking essentials: over-the-top veggie stock

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

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  Step 1
  PREP/PREPARE
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  Step 2
  A good heavy stockpot, and an ovenproof skillet would be good to have with the recipe.
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  Step 3
  Gather your ingredients (mise en place).
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  Step 4
  Place a rack in the upper position, and preheat the oven to 400 (205c)
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  Step 5
  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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  Step 6
  Pulse the veggies until roughly ground, several 1-second pulses.
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  Step 7
  Add the ground vegetables to a large ovenproof skillet, or a rimmed baking sheet,
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  Step 8
  Sprinkle with a bit of salt, pepper.
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  Step 9
  Add the veggies to the preheated oven, and bake for about 50 minutes,
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  Step 10
  The veggies should be browned on top (not burned).
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  Step 11
  Add the basil, oregano, and thyme sprigs to a large soup pot.
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  Step 12
  Add the 8 cups filtered water to the pot.
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  Step 13
  Remove the pan from the oven and add the roasted vegetables into the pot.
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  Step 14
  Bring the contents of the pot to a boil, and then reduce to a simmer.
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  Step 15
  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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  Step 16
  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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  Step 17
  Chef’s Tip: Keep it at a simmer, not a boil.
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  Step 18
  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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  Step 19
  Strain the mixture through a fine-mesh sieve and discard the solids.
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  Step 20
  Allow to cool, and then add to your storage jars. FYI: This stock can be frozen.
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  Step 21
  PLATE/PRESENT
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  Step 22
  Use in any recipe that calls for veggie stock. Like my rustic vegge soup. Enjoy.
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  Step 23
  Keep the faith, and keep cooking.
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