menus:nf_roasted_vegetable_super_stock
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| menus:nf_roasted_vegetable_super_stock [2026/03/22 06:54] – created karin | menus:nf_roasted_vegetable_super_stock [2026/08/30 07:44] (current) – [Notes] karin | ||
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| * You may be wondering .... is roasting the veggies really necessary? Well, no, it's not -- it makes a perfectly fine stock without roasting the veggies, but the stock is so much richer and more flavorful when you take the time to roast the veggies. I usually roast a double batch of veggies, and then make two batches of stock (one overnight, and then one the next day), since it's basically no more work to roast two batches of veggies than it is to roast one. | * You may be wondering .... is roasting the veggies really necessary? Well, no, it's not -- it makes a perfectly fine stock without roasting the veggies, but the stock is so much richer and more flavorful when you take the time to roast the veggies. I usually roast a double batch of veggies, and then make two batches of stock (one overnight, and then one the next day), since it's basically no more work to roast two batches of veggies than it is to roast one. | ||
| + | * Is chopping the vegetables really necessary? Again, no, but it works better if you can chop them up even a little bit. They will roast better that way, for one thing. | ||
| + | * If you don't have a crockpot, you could make the stock by cooking it on low on the stovetop for a while. I don't actually know how much time since I've never done it that way, but a quick Google search of veggie stock recipes seems to yield something like the following method: Bring the stock mixture to a boil, then cover and simmer for an hour. The stock should be a dark golden color when finished. | ||
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menus/nf_roasted_vegetable_super_stock.1774184080.txt.gz · Last modified: 2026/03/22 06:54 by karin