Roasted Vegetable Stock Recipe #143292
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
5½ hours | 20 min prep
6 -8 cups
- 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
- Heat oven to 450°F.
- Toss the vegetables with the olive oil, until gently coated.
- 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).
- 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.
- Fill with water and place on the stovetop on medium high heat.
- 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).
- Strain, pressing down on solids to extract as much liquid as possible; discard the solids and place the remaining liquid in a sauce pan.
- Simmer until reduced by three quarters; this could take about an hour.
- You should end up with about one and a half to two quarts of stock.
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5 stars