Roasted Vegetable Stock Recipe

Name: Roasted Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb cremini mushroom, halved; 1/2 lb shallot, left unpeeled, then quartered (6 small or 4 medium); 1/2 lb carrot, cut into 1-inch pieces (3 medium); 1 red bell pepper, cut into 1-inch pieces; 2 garlic cloves, coarsely chopped; 4 fresh flat-leaf parsley sprigs (including long stems); 3 sprigs fresh thyme; 1 tablespoon olive oil; 1/2 cup dry white wine; 1 turkish bay leaves or 1/2 california bay leaf; 1/2 cup canned crushed tomatoes; 1 quart water; 3/4 teaspoon salt

Servings: persons

3/4 lb cremini mushroom, halved
1/2 lb shallot, left unpeeled, then quartered (6 small or 4 medium)
1/2 lb carrot, cut into 1-inch pieces (3 medium)
1 red bell pepper, cut into 1-inch pieces
2 garlic cloves, coarsely chopped
4 fresh flat-leaf parsley sprigs (including long stems)
3 sprigs fresh thyme
1 tablespoon olive oil
1/2 cup dry white wine
1 turkish bay leaves or 1/2 california bay leaf
1/2 cup canned crushed tomatoes
1 quart water
3/4 teaspoon salt

1
Put oven rack in middle position and preheat oven to 425u00b0F.
2
Toss together mushrooms, shallots, carrots, bell pepper, garlic, parsley and thyme sprigs, and oil in a flameproof roasting pan. Roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes.
3
Transfer vegetables with a slotted spoon to a 4-quart saucepan. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 1 to 2 minutes. Transfer to saucepan and add bay leaf, tomatoes, water, and salt. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 minutes. Pour stock through a large fine-mesh sieve into a bowl, pressing hard on and then discarding solids.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 lb cremini mushroom, halved, 1/2 lb shallot, left unpeeled, then quartered (6 small or 4 medium), 1/2 lb carrot, cut into 1-inch pieces (3 medium), 1 red bell pepper, cut into 1-inch pieces, and more.

Yes, Roasted Vegetable Stock falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Stock

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