Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Results 1 to 5 of 5

Thread: Roasted Vegetable Stock for Sauces and Gravies

  1. #1
    Super Member
    Join Date
    Sep 2011
    Location
    Mendocino Coast, CA
    Posts
    1,689

    Roasted Vegetable Stock for Sauces and Gravies

    I'm the sauce and gravy maker come holiday time. I always try to "wow' everyone with the richness and flavor of my gravy. I've found that using roasted vegetable stock really adds a new dimension to the flavor, even if it is a meat-based sauce. The RVS is pretty easy to make, but it does take some time. I got this recipe from one of my favorite cookbooks, The Millennium Cookbook, Extraordinary Vegetarian Cuisine, by Eric Tucker and John Westerdahl, M.P.H., R.D., C.N.S. Dessert Recipes by Sascha Weiss. (The Millennium is a famous, plant-based restaurant that was in San Francisco for many years and now resides in Oakland. If you ever find yourself in that part of the world, you should really stop by and have a dinner.)

    Here's my take on this recipe:

    Spread a thick layer of saved, vegetable scraps on a rimmed sheet pan. (I keep mine in the freezer and add to them anytime I have usable scraps.) I like to add a couple of carrots, tomato tops, some mushroom stems, broccoli stems, garlic cloves and a roughly chopped onion if they're not already in the mixture. Some people add a potato for denseness, but I prefer not to add starchy vegetables to my mix. Drizzle lightly with olive, or canola oil.

    Bake at about 375 degrees F for about an hour, stirring occasionally, until the vegetables are cooked through and have a nice, medium-dark brown color on the edges. There will be some very dark spots on the pan where the liquid from the vegetables has carmelized...that's the good stuff!

    Remove the sheet pan from the oven and let cool.

    Transfer all of the browned veggies into a stock pot and add water to cover the veggies about 4 inches. Deglaze the sheet pan with water, or veggie stock, scrapping to get all the crusty browned bits off the bottom of the pan. Carefully pour the liquid into the stock pot with the browned veggies. You may have to do this a couple of times to get all of that browned goodness. At this point, you can also add some fresh herbs, s/a thyme, oregano, sage, parsley. However, don't add any salt or pepper at this stage.

    Cook on medium heat until the mixture is bed boiled down to half the volume. Strain, season with salt and pepper and save for your other recipes. It can be stored in the refrigerator for a few days, or in a zippy in the freezer for a few months. This broth makes an excellent, plant-based gravy, or sauce. It is also great when added to a meat stock, or gravy.

    I'm making my RVS today and plan to add it to my Christmas day, rib-roast drippings, along with some brown roux and a little, white wine for a fabulous gravy to go over the pan-roasted potatoes.

    ~ C.
    Last edited by tropit; 12-21-2017 at 08:48 AM.

  2. #2
    Senior Member
    Join Date
    Oct 2016
    Posts
    489
    Sounds yummy!
    I never do the gravy if I can entice someone else into doing it. I aways have lumps.
    I do use the gravy mixes bought in stores.
    Always be kind.

  3. #3
    Super Member
    Join Date
    Oct 2011
    Location
    dallas tx.
    Posts
    5,025
    Blog Entries
    3
    Oh, man, I'm gonna make this for us. We all love good gravy! Thank you so much for this recipe. Barny

  4. #4
    Super Member Watson's Avatar
    Join Date
    Dec 2015
    Location
    Ontario, Canada
    Posts
    2,760
    For another option, add a few quartered Roma tomatoes and rosemary sprigs....Where you get to "Remove the sheet pan from the oven"....Don't add too much water, just enough to de-glaze, and puree it before straining (take out the rosemary first) and you've got a lovely thick soup.

    Watson
    Last edited by Watson; 12-22-2017 at 11:06 AM.

  5. #5
    Super Member madamekelly's Avatar
    Join Date
    Jul 2010
    Location
    Central Willamette Valley, Oregon, USA
    Posts
    7,658
    Blog Entries
    1
    If you freeze your stock in ice cube trays before putting in the zippy bags, you can take out only what you need each time. I save all unused meat drippings this way also for flavoring fried rice and other rice dishes too.
    If you always do, what you have always done, The results never change. Change is the wings you give yourself.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.