When I make and freeze stock, I usually spread the process out over two days. On day one, I make the stock. I then let it come to room temperature after which I refrigerate it overnight. On day two, I repackage it in freezable containers, date and label it, and pop in the freezer.
This recipe is the Mac Daddy of veggie stocks. The veggies are roasted, which drives the moisture out and converts the sugars in the veggies to tasty nibbles. It adds an intensity and complexity to your stock that you simply cannot get any other way. The freezing technique will work, of-course, for any veggie stock you make, but if you'd like to give this recipe a crack, here's what you need to know:
Roasted Veggie Stock
from How to Cook Everything Vegetarian by Mark Bittman
Makes: 3 quarts
Time: About 2 hours, largely unattended
- 1/3 cup extra virgin olive oil
- 2 well-washed leeks, cut into chunks
- 4 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 1 parsnip, cut into chunks
- 2 potatoes, quartered
- 6 cloves of garlic
- 15-20 white mushrooms, halved or sliced
- A small bunch of parsley leaves
- 2 or 3 sprigs fresh thyme
- 1/4 cups soy sauce, or more to taste
- 10 black peppercorns
- 1/2 cup white wine
- Salt and freshly ground black pepper
- Preheat the oven to 450 degrees F. Combine the oil, leeks, carrots, celery, parsnip, potatoes, garlic, and mushrooms in a large roasting pan; stir to coat all the veggies with oil. Put the pan in the oven and roast, shaking the pan occasionally and turning the ingredients once or twice, until everything is nicely browned. This will take about 45 minutes; don't rush it.
- Bring to a boil, then partially cover and adjust the heat so the mixture sends up a few bubbles at a time. Cook until the veggies are very soft, 30-45 minutes. Strain, pressing on the veggies to extract as much juice as possible. Taste and add more soy sauce, salt, or ground pepper if necessary before using or storing.
I made a big ol' pot of this tonight and the house smelled absolutely amazing. Unfortunately, I was so focused on making the stock I forgot about cooking dinner. So, when the stock was done, The Husband and I threw toasted whole wheat dinner rolls one a plate and covered them with the strained veggies from the stock. I had Braggs on mine. He had hot sauce on his. Divine.
In tomorrow's post, I'll cover how to make stock concentrates to save space, freezing and storage options for stocks, and how long each can be safely stored.