1/3 Photos of Roasted Vegetable Stock
5 hrs 20 mins
Chef Kate's Note:
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.
My Private Note
Units: US | Metric
- 1Heat oven to 450°F.
- 2Toss the vegetables with the olive oil, until gently coated.
- 3Place 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).
- 4Place 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.
- 5Fill with water and place on the stovetop on medium high heat.
- 6Bring 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).
- 7Strain, pressing down on solids to extract as much liquid as possible; discard the solids and place the remaining liquid in a sauce pan.
- 8Simmer until reduced by three quarters; this could take about an hour.
- 9You should end up with about one and a half to two quarts of stock.
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Nutritional Facts for Roasted Vegetable Stock
Serving Size: 1 (757 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 94.6
- Calories from Fat 42
- Total Fat 4.7 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 47.2 mg
- Total Carbohydrate 12.6 g
- Dietary Fiber 2.4 g
- Sugars 4.6 g
- Protein 1.4 g