Recipe

Roasted Vegetable Stock Recipe

	Oldgringo / All my dishes 2 years, 2 months ago A basic roasted vegetable stock useable in many other dishes. Prep:20m Cook:60m Servings:12	Oldgringo
	roasted vegetable stock

Does this look good? Yeah! / Nope

Fans

kukla

mystic_riv

argnom

Ingredients

3 onions; peeled and halved

4 celery stalks; cut in large pieces

5 carrots; cut in thirds

3 leeks; split and washed

1 garlic head; outer skin removed

8 quarts water

1 tablespoon salt

8 whole black peppercorns

2 dried bay leaves

1 teaspoon dried thyme leaves

Directions

Place the ingredients in a shallow baking pan. Bake uncovered for 1 hour. The vegetables will be well-browned when fully roasted.

Transfer the vegetables to a stockpot. Deglaze the roasting pan and add the liquid to stockpot. Add water to more than cover. Add the seasonings.

Bring to a boil on high heat; then reduce to, a simmer and cook covered for 1 hour.

Remove from heat. Sieve the stock and use or store as you desire.

Recent Gawkers

javakitt

sapa

oldgring

argnom

fizzle3n

pointsev

shandalu

mkm114

riepstei

pats1013

Not quite what you're looking for? See more Side Dishes / Misc

Or see more just like this

Comments

mystic_river1 2 years, 1 month ago said:
No comment hehe you are wearing my fingers off at the tips with all this writing TY

kukla 1 year, 11 months ago said:
I have only recently started to make my own stocks, and the differance when using them in recipes is amazing (ironically enough, now that store-bought versions have become MUCH better than they used to be, but still have a long way to go with their sodium, chemical, & MSG content...)
I have never thought of roasting ALL the veggies for a 'roasted veggie stock', which is funny when I think about it; roasting the veggies just makes everything....more / different in flavours....richer, sweeter....
Thanks for the post, (yet again!) Richard :)

argnom 2 weeks, 2 days ago said:
I just finished making it. Good recipe, great basic vegetable broth. Personally, I find that there is not enough salt (perhaps 1.5 to 2tbsp of salt would be better). Also, I used 6 quarts of water instead of 8 since I like my vegetable broths to be a little more flavorful. I think 5.5 quarts would have been perfect. And I added 2 tomatoes to the pot.

Thanks for the recipe!

Add a Comment