Roasted Vegetable Stock

Recipe by Chef Kate
READY IN: 5hrs 20mins
YIELD: 6-8 cups
UNITS: US

INGREDIENTS

Nutrition
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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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