12 Reviews of Roasted Vegetable Stock

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!

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!

From: highcotton

On Jan 20, 2008

Oh, dear, spotting a recent review of this recipe reminded me that I'd totally forgotten to put in my two cents' worth. So sorry for the delay, but I happily add 5 stars! I'd made chicken stock and beef stock zillions of times but had never tried veggie stock before for some reason. This method is fab, and I've found an incredible number of uses for the end product. If you are a young cook, or just a cook who is trying to expand your horizons, I would highly recommend that you visit the French Forum and work your way through all of Chef Kate and chia's tutorials. They're quite extraordinary — and so simple and clear that any idjit could duplicate their fabulous results. Best thing on 'zaar, imho.

From: Lauralie41

On Jan 19, 2006

I roasted my vegetables but didnt get to make my stock right away. Placed the vege's in a ziplock bag, stored in the refrigerator overnight. The next day made the stock and it was wonderful! The smells from the pot while the stock was cooking, yummm! I made my mom's recipe for potato dumplings and we enjoyed this even more the next day! Thank you Chef Kate!

From: Norelllaura1

On Mar 26, 2006

FANTASTIC VEGGIE STOCK!!!!! So simple to make at the taste is incredible! Thanks for posting!

From: Chefmuffnette

On Jan 3, 2008

oh man i LOVE making this stock! i have it on the stove as we speak and nothing is better than smelling those veggies roasting before they go in the pot and the smell of simmering all day is yummy! its a great base for soups and a great way to use up any veggies you have on hand that you would otherwise have to throw out... thanks for a great recipe!

From: chia

On Dec 18, 2005

very easy to prepare this was a full bodied dark vegetable stock. i made a mushroom barley soup and froze the rest. i have been using it as needed when a recipe calls for a cup or 2 of stock. thanks kate for a keeper.

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.

From: Angelcook

On Jan 18, 2008

Chef Kate~~~This is WONDERFUL. Didn't change a thing. Mine came out to 7 cups, so now I have it on hand for whatever I am cooking at the time. Thanks you sooo much. Love and hugs~~~Angelcook~~~

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!