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    Home » Condiments

    Roasted Vegetable Stock

    Published: Sep 15, 2022 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    Roasting the vegetables before making the stock adds an incredible depth of flavour.

    So much so that when I used this in soup - it could have been beef broth.  The colour is deep and the flavour is rich.

    The recipe as written has very little salt added.  Compare that to commercial stock that has 900 mg of salt!  You can add salt to taste if you like but you may find you don't need it.

    You also have options here - you can simmer this stove top for a couple of hours or you can transfer to a slow cooker (if you have a large one or two) and fix it and forget it for the day.

    So do yourself a favour on a cold, stormy, winter day and get out a stock pot or slow cooker.  Your soups and sauces and family will thank you!

    This stock is too robust to use in a delicate soup like Vichysoisse or say a cold cucumber soup.  But it will absolutely shine in a robust soup like this Hamburger Soup or this  Butternut Squash and Pear Soup.

    I divide it  into 2 cup containers and freeze it. It will easily keep 3 months in the freezer.

    You can also pressure can it to make it shelf stable.  Refer and adhere to pressure canning giudelines to ensure safe handling.

    Dark brown roasted vegetable broth with a carrot and some celery beside it.

    Roasted Vegetable Stock

    Roasting the vegetables for the stock adds depths of flavour.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Condiments
    Cuisine: American
    Prep Time: 15 minutes mins
    Cook Time: 1 hour hr 30 minutes mins
    Total Time: 1 hour hr 45 minutes mins
    Servings: 8 cups

    Equipment

    • roasting pan
    • large stock pot optional
    • Slow Cooker optional

    Ingredients

    • 2 Tbsps extra virgin olive oil
    • 1 ½ cups yellow onion rough chunks
    • 1 medium red onion rough chunks
    • 6 medium carrots rough chopped in 1" pieces
    • 4 ribs celery rough chopped in 1" pieces
    • 6 sprigs parsley fresh
    • 6 sprigs thyme fresh
    • 1 cup dry white wine
    • fresh ground salt and pepper for seasoning
    • 12 cups water

    Instructions

    • Preheat your oven to 450°F. Add the oil in the bottom of a large roasting pan. Add the herbs and vegetables. Season lightly with a few grinds of salt and pepper. Roast 40 minutes, stirring twice until vegetables are browned and tender.
    • You are going to add 12 cups of cold water and cook on the stove top. If you have a bridge burner you can add the water to the roasting pan. Otherwise transfer vegetables to a large stock pot and add the water.
    • Bring water and vegetables to a boil, reduce heat and simmer uncovered for 30 minutes.
    • Add the wine and bring to a simmer. Simmer uncovered until stock has reduced by one third. This may take 20-30 minutes. Adjust the salt seasoning if desired.
    • Strain the stock and discard the solids. Press gently on the vegetables t extract as much liquid as possible.
    • Cool and divide into 2 cup containers to refrigerate. Freeze if not using within 3 days Frozen stock will easily keep 3 months in the freezer. It can also be pressure canned.

    Notes

    Variation: After step 2 you can transfer the onions and remaining ingredients to a slow cooker.  Heat on High 8-12 hours.  Add wine one hour before you finish cooking.
    Nutrition is per cup.

    Nutrition

    Calories: 96kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 142mg | Potassium: 292mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7832IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 1mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

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