Gluten Free-zer Friday – Roasted Veggie Stock

Welcome to Gluten Free-zer Friday!  Head over to MJ’s for Freezer Food Friday. Then come on back with your gluten free freezer recipe link.  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!

Freezer Food Friday

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To Join in on Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.


Be sure to come back next week when the February 2010 gluten and dairy free adapted dinner recipes from Once a Month Mom are posted.  OAM Mom says the adapted recipes count for the Once a Month Mom Cook Off.  I am so excited!  See you then!!

Roasted Veggie Stock (makes about 4 quarts)

2-3 large onions, peeled and quartered (skins washed and set aside)

4 carrots, washed and cut into 3″ lengths (tops washed and set aside)

2 medium parsnips, washed and cut into 3″ lengths – optional

1/2 pound mushrooms, cleaned and trimmed

4 tomatoes, cored – optional

5 -6 cloves garlic

1/4 cup olive oil

salt and pepper, to taste

Preheat oven to 400 degrees.  Toss above ingredients with olive oil and season with salt and pepper.  Place veggies on a large roasting pan.  Put pan in oven and roast veggies, stirring occasionally, until vegetables are lightly browned and starting to caramelize, about 40 minutes.

Transfer vegetables to a large stock pot.  Add 2 cups of hot water and 1 1/2 Tablespoons white wine or cider vinegar to the roasting pan.  Scrape up browned bits from the bottom of the roasting pan and pour water into stock pot.  To the stock pot add:

14 more cups water

3/4 up cleaned fresh parsley leaves and stems (or 10-12 parsley stems)

3 teaspoons fresh thyme (or 6-8 thyme sprigs)

2 bay leaves

16 peppercorns

Bring to a boil over high heat.  Reduce heat to a low simmer, simmering until veggies are very soft, about 45 minutes.

Turn off heat.  Strain stock through a fine meshed sieve into a large heat resistant container.  Allow to cool.

To freeze: After stock is cooled, you can package in amounts your family uses stock.  I like to package 4 cup and 2 cup amounts in quart sized freezer bags.  You can also freeze stock in ice cube trays.  When frozen, place cubes into a larger zip-seal freezer bag, remove as much air as possible and seal.  Stock cube are handy when you only need a few tablespoons of liquid in a recipe, but would prefer something more flavorful than water.

To serve:  Thaw.  Use stock as directed in your recipe.

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