Mod Veg Kitchen: Roasted Root Vegetable Stock

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* Exported from MasterCook Mac *

 

Roasted Root Vegetable Stock

 

Recipe By : The Modern Vegetarian Kitchen, Peter Berley p34

Serving Size : 1 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds carrots -- cut in 1 " cubes

2 pounds onions -- cut in 1 " cubes

1 head garlic -- separated in cloves

- unpeeled

2 tablespoons olive oil

3 quarts cold water

1/2 pound burdock root -- cut in 1 " cubes

- see notes

1/2 pound parsnips -- cut in 1 " cubes

1 small turnip -- cut in 1 " cubes

1 celery rib with leaves -- cut in 1 " cubes

1 piece fresh ginger root -- 1-inch

- sliced into 1/8 inch rounds

 

Yield: 6 cups

 

I call this a stock because it is much stronger than any of the

previous broths. First a batch of roots is roasted to caramelize

their complex sugars. Then, after these are simmered in water, a

second round of roots is cooked in the roasted root broth to create a

rich and savory stock. This stock is particularly suitable as the

base for a hearty mushroom gravy or risotto. " It can also play a

supporting role in a hearty onion soup or be served on its own,

garnished with minced parsley and seasoned with a dash of soy sauce.

 

 

Preheat the oven to 400F.

 

In a medium bowl, toss together half of the carrots, onions, and

garlic cloves with the oil and spread them in an even layer over 1 or

2 baking sheets. Roast for 40 to 50 minutes, stirring occasionally,

until they are well caramelized.

 

In a 4- to 6-quart soup pot, combine the roasted vegeatbles with 2

quarts of the water and bring to a boil over high heat. Reduce the

heat to low and simmer, uncovered, for 1 hour.

 

Strain the broth into another pot and discard the vegetables. Add the

remaining vegetables, ginger, and 2 quarts water. Bring to a boil

over high heat.Reduce the heat to low and simmer for 1 hour.

 

Strain the stock and discard the solids.

 

NOTE: If you can't find burdock, just use more carrots, turnips and

parsnips to equate to a total of 3 1/2 pounds root vegetables.

 

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Per serving (excluding unknown items): 1158 Calories; 31g Fat (23%

calories from fat); 24g Protein; 214g Carbohydrate; 0mg Cholesterol;

509mg Sodium

Food Exchanges: 38 1/2 Vegetable; 5 1/2 Fat

 

 

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