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.

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 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.

Roasted-Vegetable Stock

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