Recipe Image

Roasted Vegetable Stock

  • 30 m
  • 3 h
Carolyn Malcoun
“Roasting the vegetables yields rich and flavorful results.”

Ingredients

    • 6 large carrots, cut into 1-inch pieces
    • 5 large onions, cut into 1-inch pieces
    • 1 bulb fennel, cored and cut into 1-inch pieces
    • 2 tablespoons canola oil
    • 2 tablespoons tomato paste
    • 1 cup white wine, divided
    • 20 cups water
    • 4 stalks celery, cut into 1-inch pieces
    • ½ bunch parsley, (about 10 sprigs
    • ½ bunch thyme, (about 8 sprigs)
    • 12 black peppercorns
    • 6 cloves garlic, crushed and peeled
    • 4 bay leaves

Directions

  • 1 Preheat oven to 425°F.
  • 2 Combine carrots, onions and fennel in a large roasting pan. Toss with oil. Transfer half the vegetables to a second roasting pan. Roast the vegetables for 45 minutes, stirring every 15 minutes and switching the position of the pans each time you stir.
  • 3 In one pan, push the vegetables to one side and spread tomato paste in the other side. Continue roasting (both pans) until the tomato paste begins to blacken, 15 minutes more.
  • 4 Transfer the roasted vegetables to a large stockpot. Pour ½ cup wine into each roasting pan and bring to a boil over medium-high heat. Cook, scraping up any browned bits, for 1 to 2 minutes. Add the contents of the roasting pans to the stockpot, along with water, celery, parsley, thyme, peppercorns, garlic and bay leaves. Cover and bring to a simmer. Uncover and simmer for 1 hour without stirring, adjusting heat as necessary to maintain the simmer (if the stock boils it will become cloudy).
  • 5 Strain the stock through a colander, pressing on the solids to remove all liquid. Discard solids. Let the stock cool before storing.
  • To make ahead: Cover and refrigerate for up to 1 week or freeze for up to 3 months.
  • Equipment: 2 roasting pans
  • Nutrition Note: After straining and skimming, stock has negligible calories and nutrients.
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