Low-Sodium Pan-Roasted Vegetable Stock
Yields: 8 cups
Preparation Time: 1 hour
Equipment: French Chef Knife, Cutting Board, 12-quart Stockpot, 6-quart Pasta/Steamer Basket, 6 ½-quart Stockpot
In the 12-quart Stockpot, preheat the pan over medium heat, dry sauté onions, carrots, celery and garlic until slightly browned, stirring occasionally. About 7-10 minutes. Add the tomato paste and sauté until the paste turns reddish-brown in color, about 10- 15 minutes.
Do not allow the residue that forms on the bottom of the pan to burn. Deglaze the Stockpot with ½ cup water.
Remove the Stockpot from the heat and transfer all the ingredients, including the liquid, to the Pasta Steamer basket place inside the 6-quart Stockpot. Fill the pan with water to 1 inch below the large perforated holes in the basket. Bring to a boil over medium-high heat. Reduce the heat to low, cover the pan, open the vent and simmer about 1 hour. Stir occasionally. Do not allow the stock to return to a boil.
To strain the stock, lift the steamer basket above the liquid level and gently press the juices out with a large serving spoon. Discard the basket contents.
To store, package in 1-cup quantities and freeze up to 3 months.
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