Total Time
Prep 15 mins
Cook 40 mins

Roasted Vegetables enrich the Enhanced Stock. Fortified Vegetable Stock is used to enhances, Stews, Soups, Fresh Vegetable Dishes, Poaching Fish and Shell Fish.

Ingredients Nutrition


  1. Pre-Heat oven to 450°F.
  2. In a roasting pan whisk olive oil, sea salt and black pepper until combined.
  3. Place vegetables, bay leaves in roasting pan and turn until well coated.
  4. Roast vegetable for 15-minutes. Scrape vegetables into a 12-quart stock pot. Add fresh herbs and cover with cold water. Bring stock to a full boil uncovered, reduce to a simmer for 15-minutes and skim fat from stock several times.
  5. Add Chardonnay wine, Rice Wine Vinegar and simmer for 25-minutes.
  6. Remove vegetables and strain stock with a fine-mesh sieve. Cool stock with a ice bath, cover and refrigate. The stock will hold for 1-2 days.

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