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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 Katzen

    1/2 Photos of Roasted Vegetable Stock

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    10 mins

    1 hr 45 mins

    foodtvfan's Note:

    A flavorful stock to use for soup, sauce, or gravy or any recipe calling for vegetable stock. This is a good way to use up bits of leftover vegetables too. You can use Potato Peel Stock #235039, or potato water saved from boiling potatoes, instead of the water in this recipe. Other stock or broth recipes are Rich Vegetable Stock #217620, Vegetable Stock #135453, The End of All Things Vegetable Broth #397862 and Homemade Stock #214220 with meat options. Combine any or all parts of these recipes for your own broth creation if you like.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees Fahrenheit.
    2. 2
      Spread the carrots, celery, tomatoes, turnips, onions, and leek out on a baking sheet with sides.
    3. 3
      Scatter the garlic cloves over the top.
    4. 4
      Sprinkle veggies with thyme; drizzle with the oil.
    5. 5
      Roast vegetables for 1 hour or until well browned. Stir once or twice.
    6. 6
      Transfer vegetables to a large soup pot.
    7. 7
      Deglaze baking pan with a little hot water; add liquid to the roasted vegetables.
    8. 8
      Cover vegetables with water; add bay leaf.
    9. 9
      Bring to a simmer and cook for 45 minutes.
    10. 10
      Cool and strain.
    11. 11
      Freeze in quantities desired in plastic containers or zipper freezer bags. Freeze some broth in ice cube trays to use for deglazing pans and adding flavor to gravies, soups, and sauces.

    Browse Our Top Stocks Recipes

    Ratings & Reviews:

    • on February 16, 2011

      55

      Great broth and so easy - cleaning the baking tray once you're all done probably takes the longest active time! The rest of the time you're sitting back and waiting. The colour of the broth is really rich and dark, very tasty, love the turnip flavour. I made exactly as written except for being short 1 tomato - then I added about 2 tsp of salt to the whole end product (8cups), and it tastes great. I think it's destined for a special stew or soup this weekend. Thx for the introduction, I like this method a lot!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 14, 2010

      55

      Oh, wow, is this ever decadent! I could eat this all by itself! As Deb said, it is so worth the time to roast the veggies! Yum! Thanks so much for sharing this one. Made for Top Favourites of 2009 Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 27, 2009

      55

      Oh this is so worth the time. Roasting the veggies gives this stock both a beautiful rich color and a even richer and fuller taste. Made as written which yielded 8 cups of stock. This is a great stock to keep on hand. Thanks so much for the post.

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

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    Nutritional Facts for Roasted Vegetable Stock

    Serving Size: 1 (267 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 88.6
     
    Calories from Fat 50
    57%
    Total Fat 5.6 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 50.0 mg
    2%
    Total Carbohydrate 9.3 g
    3%
    Dietary Fiber 2.2 g
    9%
    Sugars 4.3 g
    17%
    Protein 1.2 g
    2%

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