Roasted Vegetable Stock
photo by Katzen
- Ready In:
- 1hr 55mins
- 4 carrots, washed, cut into chunks
- 3 celery ribs, cut in half
- 2 tomatoes, quartered
- 2 turnips, cleaned, trimmed and quartered
- 2 large onions, peeled and quartered
- 1 leek, trimmed and quartered
- 3 garlic cloves, peeled
- 2 teaspoons dried thyme
- 1⁄4 cup olive oil or 1/4 cup vegetable oil
- 8 cups water (or more)
- 1 bay leaf
- Preheat oven to 400 degrees Fahrenheit.
- Spread the carrots, celery, tomatoes, turnips, onions, and leek out on a baking sheet with sides.
- Scatter the garlic cloves over the top.
- Sprinkle veggies with thyme; drizzle with the oil.
- Roast vegetables for 1 hour or until well browned. Stir once or twice.
- Transfer vegetables to a large soup pot.
- Deglaze baking pan with a little hot water; add liquid to the roasted vegetables.
- Cover vegetables with water; add bay leaf.
- Bring to a simmer and cook for 45 minutes.
- Cool and strain.
- 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.
Questions & Replies
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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!
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