The roasted vegetables stock
is a passion in my life.
Everyone is used to that
clearer vegetable stock, in
which we add the vegetables
raw vegetables in the
water, but it looks like tea.
When we roast the vegetables,
they release much more flavor,
and you transform that flavor
into something much more complex.
So, in this recipe we roast everything
until the vegetables are deeply caramelized.
This way, we will have a stock
with a deeper color,
which is much more interesting,
and a complex flavor that is rich in umami.
This stock can be used as a base
for various preparations. You can use it in a risotto,
to cook pasta, or
as a base to a sauce.
You can also drink it as a consommé.
Just adding it to a warm cup
and drinking it is really wonderful.