Recipe
Rich Roasted Veggie Stock Recipe
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Jo_jo_ba / All my dishes 1 year, 4 months ago
A basic, yet intensely flavourful recipe that forms a delicious bottom note for any vegetarian (or not!) soups, stews or rice dishes you care to make with it. Comes from the Fresh at Home cookbook by Ruth Tal Brown and Jennifer Houston. Makes about 8... More
Prep:20m Cook:140m Servings:8
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 Jo_jo_ba |
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Fans
Ingredients
- 2 carrots, roughly chopped
- 3 large celery stalks, roughly chopped
- 1 large onion, roughly chopped
- 2 large tomatoes, cored and quartered
- 5 whole cloves garlic
- 5 oz mushrooms, halved
- 16 cups water
- 1/2 cup parsley, chopped
- 1 tsp whole black peppercorns
Directions
- Preheat oven to 400F.
- Place carrots through mushroms on a foil-lined baking sheet. Pour 1/4 cup water overtop of the vegetables.
- Roast for 20 minutes.
- Scrape all vegetables and juices from the sheet into a large pot, add the 16 cups water, parsley and peppercorns.
- Bring stock to a boil, then reduce heat to a simmer.
- Cook, covered, 1 hour, then uncover and simmer 1 hour longer.
- Strain stock, discard solids and keep in fridge or freezer to store.
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morninlite 1 year, 4 months ago said:
Ah, the rich taste of roasted veggies in a soup! perfect.
fishtrippin 1 year, 4 months ago said:
Great post! A real good alternative to meat stock. Lots of flavor and fairly low sodium. Thanks!
misslizzi 1 year, 4 months ago said:
Buying veggie stock in a box is just *so* wrong to me. I've been looking for a good homemade veggie stock recipe and I have a feeling THIS is it! I look forward to using it in my next batch of lentil soup! Thank you!
ttaaccoo 1 year, 2 months ago said:
When my tomatoes are ripe--this is on the List!! Sounds really nice.
thank you!