Roasted Vegetable Stock Recipe

Name: Roasted Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each carrots scrubbed and sliced 1/4inch thick; 1 large celery stalks scrubbed and sliced 1/4inch thick; 3 each jerusalem artichokes scrubbed and sliced 1/4inch thick; 1 large onions cut into 1/2inch pieces; 1 large leeks white part thinly sliced, plus 1 cup chopped inner greens; 1 cup celeriac root scrubbed, diced; 6 cloves garlic; 2 tablespoons olive oil; 2 teaspoons salt; 1/4 teaspoon black peppercorns; 8 sprigs parsley leaves fresh; 6 sprigs thyme fresh; 4 each sage leaves fresh; 2 small bay leaves; 2 quarts water; 1 teaspoon soy sauce, tamari if desired

Servings: persons

4 each carrots scrubbed and sliced 1/4inch thick
1 large celery stalks scrubbed and sliced 1/4inch thick
3 each jerusalem artichokes scrubbed and sliced 1/4inch thick
1 large onions cut into 1/2inch pieces
1 large leeks white part thinly sliced, plus 1 cup chopped inner greens
1 cup celeriac root scrubbed, diced
6 cloves garlic
2 tablespoons olive oil
2 teaspoons salt
1/4 teaspoon black peppercorns
8 sprigs parsley leaves fresh
6 sprigs thyme fresh
4 each sage leaves fresh
2 small bay leaves
2 quarts water
1 teaspoon soy sauce, tamari if desired

1
Preheat oven to 425F (220C).
2
In large bowl toss together vegetables, garlic and olive oil.
3
Spread mixture evenly on large baking sheet.
4
Roast in preheated oven, stirring every 10 minutes, until browned, about 40 minutes.
5
Transfer roasted vegetables to large soup pot and add remaining ingredients except for soy sauce.
6
Bring to boil.
7
Reduce heat to low, cover pot and simmer 40 minutes.
8
Strain stock, pressing out as much liquid as possible from vegetables.
9
Add soy sauce for additional flavor, if desired.
10
Use stock immediately or cover and refrigerate.

140

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 16 ingredients. The key ingredients include: 4 each carrots scrubbed and sliced 1/4inch thick, 1 large celery stalks scrubbed and sliced 1/4inch thick, 3 each jerusalem artichokes scrubbed and sliced 1/4inch thick, 1 large onions cut into 1/2inch 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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