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Roasted Vegetable Stock

February/March 2006

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Roasting the vegetables yields rich and flavorful results.


Roasted Vegetable Stock

Makes: 1 gallon

Active Time:

Total Time:

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
  • 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

Preparation

  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 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).
  5. 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.

Nutrition

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.


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Recipe Categories

Type of Dish
Other (non-main dish)
Ethnic/Regional
American
Ease of Preparation
Easy
Health & Diet Considerations
Gluten free
Total Time
More than 1 hour
Servings
8 or more
Preparation/ Technique
Roast
Meal/Course
Lunch
Dinner

Publication
February/March 2006
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