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!
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.
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.
This was an a straitforward and great tasting stock. I've never made vegetable stock before, and really like the idea of this - from fundamental ingredients rather than prepackaged. Thanks for the keeper.
I used a wide variety of veggies including beets which added a beautiful color. This was wonderful.
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.
I've been making vegetable stock the old fashioned way which was great but roasting the vegetables just adds a whole new and even better flavor to the stock. Ah...that sweet slightly smoky taste...I will do it this way when ever I have time...Thanks you so much for posting this.
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.
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~~~
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!