Roasted Vegetable Stock Recipe

Name: Roasted Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 7 carrots, unpeeled, cut into chunks; 3 onions, unpeeled, quartered; 8 stalks celery, cut into chunks; 12 lb white mushroom, quartered; 1 large baking potato, unpeeled, cut into chunks; 4 12 quarts water; 2 cups white wine, preferably chardonnay; 4 sprigs parsley; 2 sprigs thyme; ¼ teaspoon peppercorn, crushed; 1 teaspoon salt; 1 bay leaf

Servings: persons

2 tablespoons olive oil
7 carrots, unpeeled, cut into chunks
3 onions, unpeeled, quartered
8 stalks celery, cut into chunks
12 lb white mushroom, quartered
1 large baking potato, unpeeled, cut into chunks
4 12 quarts water
2 cups white wine, preferably chardonnay
4 sprigs parsley
2 sprigs thyme
¼ teaspoon peppercorn, crushed
1 teaspoon salt
1 bay leaf

1
Preheat oven to 350 (F).
2
Drizzle large roasting pan with olive oil.
3
Spread carrots, onions, celery, mushrooms, and potato in roasting pan.
4
Roast for 45 minutes, stirring twice to achieve an even roast.
5
Remove from oven and transfer the vegetables to a large stockpot.
6
Add remaining ingredients to the stockpot, and bring to a boil over high heat.
7
Reduce heat to low and simmer, partially covered for 2 hours.
8
Strain the stock through a sieve or colander into 2 or 4-cup storage containers.
9
Discard the solids.
10
Let cool, then refrigerate.
11
Can be frozen for up to 3 months.

523

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 7 carrots, unpeeled, cut into chunks, 3 onions, unpeeled, quartered, 8 stalks celery, cut into chunks, 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

How did you like this recipe?

Frequently Asked Questions