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Nutrition Facts
Serving Size 1 cups 126g Recipe makes 6 cups) The following items or measurements are not included below: 6 peppercorns
Calories 94
Calories from Fat 42		(45%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 46mg		1%
Potassium 270mg		7%
Total Carbohydrate 12.7g		4%
	Dietary Fiber 2.4g	9%
	Sugars 4.6g
Protein 1.4g		2%
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Roasted Vegetable Stock

Recipe #143292 | 5½ hours | 20 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Chef Kate
Oct 31, 2005

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.

6 -8 cups (change servings and units)

Ingredients

2 large garlic cloves, peeled (or more if you like)
1 large onion, peeled and quartered
3 carrots, peeled and cut into 1-inch chunks
3 leeks, white part, cut into 1-inch pieces
3 stalks celery, cut into 1-inch chunks
2 tablespoons olive oil
parsley
2 fresh bay leaves
6-8 peppercorns

Directions

1
Heat oven to 450°F.
2
Toss the vegetables with the olive oil, until gently coated.
3
Place 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).
4
Place 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.
5
Fill with water and place on the stovetop on medium high heat.
6
Bring 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).
7
Strain, pressing down on solids to extract as much liquid as possible; discard the solids and place the remaining liquid in a sauce pan.
8
Simmer until reduced by three quarters; this could take about an hour.
9
You should end up with about one and a half to two quarts of stock.

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Featured Reviews for This Recipe

From: RecipeLeech

On Jan 4, 2009

Great to find a recipe here with an awesome mirepoix as its base. I recommend, instead of scraping, use a small bit of water or white wine in the roasting pan, over a burner for a bit and lift those tasty morsels off without an effort. Wonderful stuff those morsels are!

1 person found this review helpful

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From: Picante

On Aug 1, 2008

I made this yesterday and today I'm canning it. I didn't really go exactly by the recipe however, I used it as a guideline. I used all the ingredients in the recipe plus I used all the scraps that I threw in the freezer of asparagus and broccoli stalks and bags of spinach that I got on sale. I never thought to roast my vegetables and boy, what a difference that made!! Such a rich stock that filled the house with a delightful aroma. Thank you so much for sharing this recipe. I will use these guidelines for all my stocks from now on.

1 person found this review helpful

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From: bluemoon downunder

On Nov 26, 2005

This stock was every bit as delicious as I had expected it to be. How could it be otherwise with all those yummy ingredients! And roasted! It was tempting to eat some when they came out of the oven! They smelt and looked just great. I took the option of adding more garlic: 12 cloves in all. But I had also slightly increased (pretty much doubled) the proportions of all of the vegetables. I used 2 onions, a kilo of baby carrots, 5 leeks and 6 stalks of celery. And I added 1 parsnip, because it was in the fridge and needed to be used. From the roasting pan, I transferred the vegetables to my larger crock pot, which I filled with water and turned onto high for about two hours, then turned down to low for an additional three hours, then returned to high for another two hours after the solids had been removed in step 7. The aroma from the stock as it cooked was just heavenly. I used the stock in my Sweet Potato & Pear Soup Sweet Potato & Pear Soup, which I hadn’t made since joining Zaar and making everyone’s recipes but my own! But my mother – who’s not actually big on soups – has been lamenting the fact that I hadn’t made it in ages. Well, no more bought stocks for me ever again. Not that I’ve bought any in ages because I have another great vegetable stock recipe which I’ve been making for some time now. My Sweet Potato & Pear Soup, which is always delicious, has never tasted as good as this last batch did. And I’ve got another generous portion of this stock in the freezer. Thanks Kate for another scrumptious recipe which I’ll be making often!

7 people found this review helpful

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From: JavaDeb

On Jan 5, 2008

Excellent! I was looking for a vegetarian stock that could hold its own in place of chicken broth, etc. This was outstanding. I used all as specified except I subbed two dried bay leaves (fresh herbs are impossible to find in this town) and did not add the fennel (though I might just to try it next time). Used as a base for the Equadorian Veg and Quinoa soup) and froze the one leftover cup. Will be making again soon and doubling to keep some in the freezer. Many thanks!

4 people found this review helpful

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