Roasted Vegetable Stock
From EatingWell: February/March 2006
Roasting the vegetables yields rich and flavorful results.
- 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
- 1/2 bunch parsley, (about 10 sprigs
- 1/2 bunch thyme, (about 8 sprigs)
- 12 black peppercorns
- 6 cloves garlic, crushed and peeled
- 4 bay leaves
- Preheat oven to 425°F.
- 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.
- 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.
- Transfer the roasted vegetables to a large stockpot. Pour 1/2 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).
- Strain the stock through a colander, pressing on the solids to remove all liquid. Discard solids. Let the stock cool before storing.
Tips & Notes
- Make Ahead Tip: Equipment: 2 roasting pans | To make ahead: Cover and refrigerate for up to 1 week or freeze for up to 3 months.
0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 0 g protein; 0 g fiber; 0 mg sodium; 0 mg potassium.
Nutrition Note: After straining and skimming, stock has negligible calories and nutrients.
More From EatingWell
When you need a little pick-me up, skip the sugar-laden energy...
The Meatless Monday movement is growing in popularity across...
If you work out in the morning, refuel with one of these...
Few things are more satisfying on a chilly night than a...
Sunscreen helps keep your skin healthy and beautiful,...
Baked potatoes are the perfect accompaniment to your favorite...
These quick dinner recipes are tastier, healthier versions of...
A great salad deserves a great dressing. So we've created...
These delicious slim-down dinners all clock in at just 400...
Spaghetti squash is the ultimate pasta impostor: it is a...
These spicy recipes are packed with flavor and metabolism-...
The DASH diet (Dietary Approaches to Stop Hypertension) may...
Weeknight meals are made easy with these 20-minute, low-...
The next time you’re thinking about ordering takeout, put...
When you surround yourself with healthy and delicious food,...
If you’re trying to slim down, our low-calorie dinners to...
- Type of Dish
- Other (non-main dish)
- Ease of Preparation
- Health & Diet Considerations
- Gluten free
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- February/March 2006