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Roasted Vegetable Stock

5.0(17)

This takes a while, but the end result is a lovely rich vegetable stock, ready to be the base for many soups, stews and sauces. Add or change the herbs according to your taste--add fennel if you like a hint of anise in your stock.

by Chef Kate·published 2005-10-31

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Stocks

Servings

(6–8)

Total time

5h 20m

prep 20 min

Calories / serving

95 kcal

Ingredients (9)

serves

2 large garlic cloves, peeled (or more if you like)garlic
1 large onion, peeled and quarteredonion
3 carrots, peeled and cut into 1-inch chunkscarrot
3 leeks, white part, cut into 1-inch piecesleek
3 stalks celery, cut into 1-inch chunkscelery
2 tablespoons olive oilolive-oil
parsleyparsley
2 fresh bay leavesbay-leaf
6 -8 peppercornspeppercorn

Instructions (9 steps)

01Heat oven to 450°F.
02Toss the vegetables with the olive oil, until gently coated.
03Place the vegetables in a roasting pan or on a foil-lined baking sheet and roast for about half an hour, turning them occasionally (They should be nicely browned and very aromatic).
04Place all the vegetables in a large pot, scraping all the good brown stuff from the roasting pan into the pot with the herbs and peppercorns.

05Fill with water and place on the stovetop on medium high heat.

06Bring to a boil, lower the temperature, and boil gently for 2-3 hours (watch the water level--if it boils down too much, add more water).

07Strain, pressing down on solids to extract as much liquid as possible; discard the solids and place the remaining liquid in a sauce pan.

08Simmer until reduced by three quarters; this could take about an hour.

09You should end up with about one and a half to two quarts of stock.

Nutrition (per serving)

Calories: 95 kcal
Protein: 1 g
Fat: 5 g
Saturated fat: 1 g
Carbs: 13 g
Fiber: 3 g
Sugar: 5 g
Sodium: 47 mg
Cholesterol: 0 mg

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Rich recipe — supports nutrition-aware planning.