California Central Coast Recipes
Roasted Vegetable Broth
Roasted Vegetable Broth is my own recipe for making a hardy "hit the spot" vegetarian broth. Worthy of savoring by itself, it also makes a magnificent vegetarian stock for use in risottos and sauces when you don't want to compromise flavor and your guests don't want to eat meat-based anything.
What really gives this vegetarian broth a delicious full-bodied taste is the cooking process --the vegetables are TWICE COOKED! First the vegetables are roasted in the oven for an hour, then simmered in a broth on the stove for three hours. Obviously you don't want to make it when you're short on time!
This vegetarian broth is easy to prepare --you can throw it together in a mere fifteen minutes. It's just the oven and stove time that takes time. So make it when you're doing something else in the house. It'll be done before you know it. It freezes very well, so make extra to have on hand for vegetarian risottos and pastas.
Preparation time: 30 minutesCooking time: 4 hours
1-1/2 large White onion , peeled and quartered
3 Carrots , peeled and cut into 1 inch pieces
3 stalks Celery , washed and cut into 1 inch pieces
2 medium Russet potatoes , scrubbed and quartered with skin on.
1 lb. brown Mushrooms , washed and leave whole
4 Tablespoons Extra virgin Olive oil
Salt to taste
Freshly cracked black pepper to taste
3 cloves Garlic , peeled
12 cups water
1/2 teaspoons Salt
Several springs Italian parsley
1/2 teaspoons Thyme
2 Bay leaves
Freshly cracked black pepper
1 Preheat oven to 425 degrees.
2 In a stove top safe roasting pan scatter the onion,carrots, celery, potatoes and brown mushrooms (and if using, garlic) over the bottom of the pan.
3 Sprinkle the olive oil over the vegetables and then toss well to distribute the oil over the vegetables. Ad a few shakes salt and pepper to desired amount. Toss vegetables again and then put in 425 degree oven for one hour. Be careful not to burn the vegetables.
4 After the vegetables have roasted for at least an hour and are nicely browned, transfer the vegetables to a large stockpot.
5 You want to get all of the "fond" (the caramelized vegetable juices) from the bottom of the roasting pan, that's where all the flavor is. Add 1 cup of water to the pan, then heat the pan on the stove while scrapping up all the bits and vegetable juices from the pan bottom with a spatula. In a few minutes the remaining fond should release and dissolve and you will be able to retrieve the tasty pieces of the vegetables for your broth. Scrap up everything from the roasting pan and add with the liquid to the stockpot. This will give the broth a nice brown color and hardier taste.
6 Add the remaining 11 cups of water to the stockpot's vegetables and stir well. Add the salt, parsley sprigs, thyme and bay leaves. Add a few extra grinds of black pepper. Cover and stir well and bring to a slow boil. Simmer for three hours.
7 After three hours, your broth will be a nice golden-brown color with a lot of character. Strain the vegetables etc. from the broth with a large sieve. Use the stock as is or freeze for later use.
This broth is a good substitute for any recipe that calls for chicken or beef broth.