Roasted Vegetable Stock
Roasting the vegetables yields rich and flavorful results.
From EatingWell: February/March 2006
Yield: 1 gallon
Active Time: 30
Total Time: 180
- 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.
Nutrition Per Serving: calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; g carbohydrates; 0 g protein; 0 g fiber; 0 mg sodium; 0 mg potassium.