Roasted Vegetable Stock

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

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5 from 1 vote

Roasting the vegetables for the stock adds depths of flavour.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Condiments

Cuisine: American

Servings: cups

Calories: 96kcal

Author: Carolyn Hetke

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