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Roasted Vegetable Stock Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 3

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    " It was good "
    argnom ate it and 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!
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    " It was excellent "
    kukla ate it and 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 :)
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    " It was excellent "
    mystic_river1 ate it and said...
    no comment hehe you are wearing my fingers off at the tips with all this writing TY
    Was this review helpful? Yes Flag

The Cook

oldgringo Cottonwood, AZ

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