Sunday, February 8, 2009
Always on the lookout for more things to do with root vegetables, today I made a really nice stock. I roasted this array of veggies (onion, garlic, rutabega, celeriac, carrots, parsnips) in a bit of olive oil and butter.
I cut everything small and used maybe a tablespoon of fat, sprinkled on some salt and tossed them all so everything was coated. I roasted them at 400 for about 45 minutes, stirring every 15 minutes or so.
When they were done roasting, and things were nicely browned in places, I scraped it all into a 3-quart pot and added water to cover. I brought it to a boil and then lowered it to a simmer for another 45 minutes.
The stock is a rich brown in color with a nice round depth of flavor. I'm thinking a mushroom risotto might be a good use for it . . .