Roasted Vegetable Stock with Parmigiano Rinds
Use this stock as a base for all your vegetable soups. They will taste creamier and lighter than if you use chicken stock, and the added Parmigiano-Reggiano rind provides just the right amount of cheese.
INGREDIENTS | YIELDS 4 cups
- 1 onion, coarsely chopped
- ½ pound button mushrooms, chopped
- 2 carrots, coarsely chopped
- 8 cloves garlic, minced
- 1 small turnip, peeled and coarsely chopped
- 1 cup cold water
- Small bunch of parsley
- 8 sprigs fresh or 1 teaspoon dried thyme
- 1 bay leaf
- 3–4 pieces of Parmigiano-Reggiano rind, about 3” × 3” each
- 2 quarts cold water
Preheat oven to 400°F.
Lightly oil a roasting pan, then add onions, mushrooms, carrots, garlic, and turnip. Roast for an hour, until well browned.
Put roasted vegetables in large stockpot, and then deglaze the roasting pan with 1 cup of cold water. Add the scraped-up bits and the water to the stockpot.
Add parsley, thyme, bay leaf, Parmigiano-Reggiano rinds, and 2 quarts of water, bring to a boil, and then reduce heat and simmer for 45 minutes. Stock may be used right away, frozen, or covered and refrigerated.
