a brown vegetable stock

from greenfeast a/w (recipe below)

i would not recommend making this broth. i had high expectations from roasting the veggies with miso before boling, but the end result still needed vegetable bouillon. it was frustrating to spend two hours plus prep on the stock only to need a shortcut. that said, the broth + bouillon was better than bouillon alone. so here’s the recipe in case you want to make for some odd reason. i used mine for some homemade matzo ball soup.

Makes about 2 quarts/2 liters

onions, medium 2

carrots 9 oz/250g

celery 2 sticks

garlic a small, whole head

light miso paste 3 tablespoons cup/80ml, plus

water

3 quarts/3 liters

dried shiitake mushrooms

134 oz/50g rosemary 5 sprigs

thyme 10 sprigs

bay leaves 3

black peppercorns 12

dried kombu 1⁄2 oz/10g

Set the oven at 400°F/180°C. Peel and roughly chop the onions, then place in a roasting pan together with the skins. Similarly chop the carrots and celery sticks, then mix with the onions and the head of garlic, separated into cloves.

Mix together the miso paste and 1⁄2 cup/80ml of water, then stir into the vegetables, coating them lightly. Bake for about 1 hour, tossing the vegetables once or twice during cooking, until everything is brown, fragrant, and toasty.

Transfer the roasted vegetables and aromatics to a deep saucepan. Add the shiitake, rosemary, thyme, bay, peppercorns, and kombu, then pour a little of the 3 quarts/3 liters of water into the roasting pan, scrape at the caramelized bits stuck to the pan, then pour into the saucepan. Add the remaining water. Bring to a boil, then lower the heat and simmer, partially covered with a lid, for fifty minutes to 1 hour.

When you have a deep brown, richly colored broth, tip through a sieve into a heatproof bowl or large pitcher and let cool. Refrigerate and use as necessary.

Keeps for up to one week in the fridge.