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 carrots, cut into 1/4-inch slices; 1 large celery rib, cut into 1/4-inch slices; 3 Jerusalem artichokes, cut into 1/4-inch slices; 1 large onion, cut into 1/2-inch pieces; 1 large leek, white part thinly sliced, plus 1 cup chopped inner greens; 1 cup diced celery root; 6 large cloves garlic; 2 tablespoons olive oil; 2 teaspoons salt; 1/4 teaspoon peppercorns; 1/2 cup coarsely chopped parsley; 1 bay leaf; 2 sprigs thyme; 1 teaspoon soy sauce

Servings: persons

4 carrots, cut into 1/4-inch slices
1 large celery rib, cut into 1/4-inch slices
3 Jerusalem artichokes, cut into 1/4-inch slices
1 large onion, cut into 1/2-inch pieces
1 large leek, white part thinly sliced, plus 1 cup chopped inner greens
1 cup diced celery root
6 large cloves garlic
2 tablespoons olive oil
2 teaspoons salt
1/4 teaspoon peppercorns
1/2 cup coarsely chopped parsley
1 bay leaf
2 sprigs thyme
1 teaspoon soy sauce

1
Preheat oven to 425 degrees.
2
Place the carrots, celery, Jerusalem artichokes, onion, leek, celery root and garlic in a large roasting pan.
3
Add the olive oil, toss and roast in the oven, stirring every 10 minutes until browned, about 40 minutes.
4
Transfer vegetables to a stockpot, add the remaining ingredients (except soy sauce) and 2 quarts of water and bring to a boil.
5
Cover the pot, lower heat and simmer for 40 minutes.
6
Strain, pressing out as much liquid as possible, and discard the solids.
7
Add the soy sauce and use in the recipe above.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 4 carrots, cut into 1/4-inch slices, 1 large celery rib, cut into 1/4-inch slices, 3 Jerusalem artichokes, cut into 1/4-inch slices, 1 large onion, cut into 1/2-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.

That's it — enjoy your meal!

Roasted-Vegetable Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions