SC - Good Broth
Christine A Seelye-King
mermayde at juno.com
Fri Nov 12 21:42:44 PST 1999
Would just boiling a whole lotta veges be reasonable? Seems to me I
would need to do some sauteing first to build up some flavour. What are
others ideas?
>
> Hauviette
Roast your vegetables first, just as you would to start a dark brown
sauce. Place your vegetables, including onions with the skins on,
carrots with peels, celery, etc. in a roasting pan and place in a hot
oven until they start to carmelize to the pan. Take it out, deglaze the
pan with water, and pour the whole mess into a stock pot to boil. You
can also take whole onions, cut them in half - with the skins on, and put
them cut-side down on a hot, dry grill top or frying pan to turn black.
This will add a great deal of color and flavor to your stock, which will
make a big difference in an all-veggie stock. Use a bouquet garni of
fresh or dried herbs, fresh bay leaf adds a whole dimension to the stock
all on its own.
Christianna
ok, my French restaurant roots are showing...
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