Roasted Vegetable Stock Recipe

Name: Roasted Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole garlic head; 2 cups (1-inch) slices onion; 1 1/2 cups (1-inch) slices carrot; 1 cup (1-inch) slices celery; 1/2 teaspoon black pepper; 2 medium turnips, peeled and each cut into 3 wedges; 2 tablespoons extra-virgin olive oil; 2 cups (1-inch) slices leek; 8 ounces whole cremini mushrooms; 1/2 cup dry white wine; 10 cup water; 4 fresh parsley sprigs; 4 fresh thyme sprigs; 1 bay leaf

Servings: persons

1 whole garlic head
2 cups (1-inch) slices onion
1 1/2 cups (1-inch) slices carrot
1 cup (1-inch) slices celery
1/2 teaspoon black pepper
2 medium turnips, peeled and each cut into 3 wedges
2 tablespoons extra-virgin olive oil
2 cups (1-inch) slices leek
8 ounces whole cremini mushrooms
1/2 cup dry white wine
10 cup water
4 fresh parsley sprigs
4 fresh thyme sprigs
1 bay leaf

1
Preheat oven to 450u00b0.
2
Cut off pointed end of garlic just to expose cloves. Place garlic and next 5 ingredients (through turnips) on a large jelly-roll pan. Drizzle with oil; toss well. Bake at 450u00b0 for 10 minutes. Add leek and mushrooms. Bake an additional 35 minutes or until browned and tender, stirring occasionally. Spoon vegetables into a Dutch oven. Pour wine into jelly-roll pan, scraping to loosen browned bits. Add wine mixture, 10 cups water, and remaining ingredients to vegetable mixture; bring to a boil. Reduce heat, and simmer 1 hour, stirring occasionally. Strain through a fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.

348

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: 1 whole garlic head, 2 cups (1-inch) slices onion, 1 1/2 cups (1-inch) slices carrot, 1 cup (1-inch) slices celery, 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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