Roast Winter Stock

David Neville

Makes

3 litres

Preparation

15 mins

Cook

2 hrs plus cooling

Ingredients

1 head garlic
3 large onions
1 large kūmara
1 medium eggplant
1 medium beetroot
5 stalks celery
3 parsnips
1 large celeriac
1 tablespoon tomato paste
10g dried shiitake mushrooms
5g dried kombu seaweed
1 tablespoon honey (optional)

COOK'S NOTE

Any vegetables can be used to make this stock, for instance you could use broccoli instead of eggplant – just try to balance sweet vegetables equally with more savoury vegetables.

This stock balances the equation between depth of flavour and time invested as it only takes a few hours. The recipe is freezer friendly, so make more than you need and save it for moments when time isn’t on your side.

 

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Instructions

1.Heat the oven to 200℃.
2.Wash all the vegetables thoroughly.
3.Cut the head of garlic in half crosswise and slice the remaining unpeeled vegetables 2mm thick, or as thin as possible, using a mandolin or sharp knife.
4.Put the vegetables onto two large, lined baking trays.
5. Smear the tomato paste across the vegetables.
6.Bake for 1½ hours, stirring regularly – the goal is to dry the vegetables until they’re halved in volume, have become deep brown and caramelised and feel nearly dry to the touch. This time can vary between ovens and oven settings.
7.Transfer the vegetables to a large pot and add the shiitake and kombu.
8.Cover with 3½ litres cold water, bring to a simmer and cover with a lid.
9.Simmer gently for 30 minutes then remove from the heat.
10.Allow to cool to blood temperature and strain.
11.Add a tablespoon of honey if you prefer slightly sweeter flavours.

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