Roasted Vegetable Stock
"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."
photo by chia2160
- Ready In:
- 5hrs 20mins
- Ingredients:
- 9
- Yields:
-
6-8 cups
ingredients
- 2 large garlic cloves, peeled (or more if you like)
- 1 large onion, peeled and quartered
- 3 carrots, peeled and cut into 1-inch chunks
- 3 leeks, white part, cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch chunks
- 2 tablespoons olive oil
- parsley
- 2 fresh bay leaves
- 6 -8 peppercorns
directions
- Heat oven to 450°F.
- Toss the vegetables with the olive oil, until gently coated.
- 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).
- 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.
- Fill with water and place on the stovetop on medium high heat.
- 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).
- Strain, pressing down on solids to extract as much liquid as possible; discard the solids and place the remaining liquid in a sauce pan.
- Simmer until reduced by three quarters; this could take about an hour.
- You should end up with about one and a half to two quarts of stock.
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Reviews
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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 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 Recipe #115291, 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! -
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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This makes a marvelous broth! It'll be great in the winter... guess I'll be throwing out my Seitenbacher's now...<br/><br/>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. <br/><br/>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.
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Tweaks
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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!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
