WEBVTT

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The roasted vegetables stock

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is a passion in my life.

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Everyone is used to that

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clearer vegetable stock, in

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which we add the vegetables

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raw vegetables in the

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water, but it looks like tea.

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When we roast the vegetables,

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they release much more flavor,

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and you transform that flavor

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into something much more complex.

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So, in this recipe we roast everything

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until the vegetables are deeply caramelized.

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This way, we will have a stock

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with a deeper color,

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which is much more interesting,

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and a complex flavor that is rich in umami.

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This stock can be used as a base

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for various preparations. You can use it in a risotto,

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to cook pasta, or

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as a base to a sauce.

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You can also drink it as a consommé.

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Just adding it to a warm cup

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and drinking it is really wonderful.