Saturday, November 10, 2012

Roasted Vegetable Stock

Early in the week I made a roasted beef bone stock, it's even easier and faster to make a flavorful vegetable stock. I enjoy cooking vegetarian dishes but find some store bought vegetable stocks very bland. This stock is not only rich and flavorful but has a beautiful color and depth. Plus it's easy and great for using the veggies hanging out in your fridge!

Just like the beef bone stock, we're going to roast the vegetables first. This adds the color and depth of flavor. So worth the the extra time.

I adapted my recipe from the my favorite food blog TheKitchn. The nice thing about this recipe is it's incredibly adaptable. You can add or subtract ingredients based on what you have in the fridge and what you need to use up. I would not suggest using broccoli or cabbage for the stock as they may overpower the stock.

Makes 4-5 cups. You can easily multiply this recipe, just use a larger roasting pan or multiple roasting pans.

2 small yellow onions, quartered (I added green onions bottoms that needed to be used)
1 small portobello mushroom (you can substitute 6-8 white button mushrooms)
1 tomato, quartered
1 medium carrot, roughly chopped into large pieces
3 large cloves of garlic, peeled
1-2 stalks of celery, chopped into large pieces
Green tops of 1 leek (optional, a great way to use these up after making leek soup)
1/2 a red/yellow/orange bell pepper (optional, another great way to use up leftovers)
1 cup of wine (White for a lighter stock, use in place of chicken broth, Red for a dark, heavier, richer stock, use in place of Beef broth)
Vegetable oil
6 Cups of water
1 sprig of fresh thyme (optional, you can also used dried thyme in a pinch)
1 sprig of rosemary (optional, you can also used dried rosemary in a pinch)

Preheat the oven to 400 degrees.

Prepare your vegetables.

Place the vegetables in your roasting pan. Add oil to and toss the vegetables to coat.

Place your pan in the oven for a total of 45 minutes. I recommend stirring the veggies every 15-20 minutes to prevent burning and brown the veggies evenly. You want them to caramelize, not burn.

After 45 minutes remove from the oven and pour the veggies in a stock pot.

There will be yummy brown bits stuck to the bottom of the pan. We need to deglaze the pan with the wine.
Heat your roasting pan on one or two burners depending on the size of he pan. Add the cup of wine, bring wine to a simmer and scrape the bits off the bottom of the pan. I actually didn't have to heat the pan the residual heat was enough to bring it to a simmer.

Pour the wine and tasty bits into the pot with the vegetables.

Add 6 cups of water, and the herbs to the vegetables and bring to boil. Lower and simmer for 30 minutes.

Strain the broth into a large bowl or pot. Discard the vegetables.

How to Store:
You can use it immediately, store in the fridge for 2-3 days or freeze. This freezes great. You can pour it into an ice cube tray, then place the frozen cubes in a freezer bag. Defrost as many cubes as you need for your recipe. Or freeze in one cup containers.

What to use it for:
This stock is very versatile.
Use it instead of water to make rice, risotto, ect.
Use it for vegan/vegetarian gravies and sauces. It would be perfect for a mushroom gravy.
Use it as a delicious soup base. Perfect for minestrone soup, potato chowders ect.

1 comment:

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