Roasted-Vegetable Stock
Hi, just a quick question.if a recipe calls for a particular stock paste can i substitute a different one?
Recipe Summary Roasted-Vegetable Stock
This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.Ingredients | Vegetable Stock Paste Thermomix Substitute1 whole head garlic4 carrots, cut into chunks4 stalks celery, cut into chunks3 onions, cut into chunks1 green pepper, quartered1 tomato, quartered⅓ cup olive oilsalt and pepper to taste8 cups water1 ½ teaspoons dried thyme1 ½ teaspoons dried parsley2 bay leavesDirectionsPreheat oven to 400 degrees F (200 degrees C).Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables; season with salt and pepper.Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Place the carrots, celery, onion, pepper, and tomato in the stock pot. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain and cool.Info | Vegetable Stock Paste Thermomix Substituteprep:
35 mins
cook:
2 hrs 30 mins
total:
3 hrs 5 mins
Servings:
8
Yield:
8 cups
TAG : Roasted-Vegetable StockSoups, Stews and Chili Recipes, Broth and Stock Recipes,