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    You are in: Home / Recipes / Roasted Vegetable Stock Recipe
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    Roasted Vegetable Stock

    Roasted Vegetable Stock. Photo by chia

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    20 mins

    5 hrs

    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.

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    Units: US | Metric


    1. 1
      Heat oven to 450°F.
    2. 2
      Toss the vegetables with the olive oil, until gently coated.
    3. 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. 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. 5
      Fill with water and place on the stovetop on medium high heat.
    6. 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. 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. 8
      Simmer until reduced by three quarters; this could take about an hour.
    9. 9
      You should end up with about one and a half to two quarts of stock.

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    Ratings & Reviews:

    • on January 04, 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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2011


      This makes a great tasting stock. The house smelled wonderful while it was cooking. I haven't used it in a recipe yet but plan to in the next week or so.

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    • on August 01, 2010


      This makes a marvelous broth! It'll be great in the winter... guess I'll be throwing out my Seitenbacher's now...

      I used about 8 cloves of garlic, and I added a parsnip, a turnip, and some allspice berries. I think I might have added a small splash of toasted sesame oil as well. I did not use any leeks.

      I used this recipe for stock for African peanut soup. It turned out great. This weekend my wife and I are making porcini risotto, maybe I'll halve a couple of portobello stems and roast them as well.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)


    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

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