Roasted Vegetables Stock

A delicious Roasted Vegetables Stock that can be used when cooking some rice, or as a base for soups and sauces. This is a great recipe for making when you have vegetables left in the fridge. It can be kept in the freezer for whenever you need it.

Roughly chop <quantity>2</quantity> tomatoes

Roughly chop <quantity>1</quantity> large unpeeled onion

Roughly chop <quantity>¼</quantity> of a small unpeeled cabotia pumpkin

Roughly chop <quantity>2</quantity> unpeeled carrots

Drizzle extra virgin olive oil to taste on a skillet over medium heat and add the chopped onion, carrots, and pumpkin

Toast all sides of the vegetables until deep golden brown

Add the chopped tomatoes and quickly toast them until they start to soften

Stir the vegetables and turn the heat down to low. Add <quantity>2<unit>L</unit></quantity> of water. Cover and simmer for 1h to extract the flavors

Strain the stock into another container. The roasted vegetables stock is ready

Enjoy!

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