Ultimate Browned Vegetable Stock Recipe

Name: Ultimate Browned Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 onions, unpeeled, quartered; 3 large carrots, unpeeled, halved, stem ends removed; 8 celery ribs, with leaves, each broken in half; 3 beets, quartered; 2 heads garlic, whole heads, papery skin left on, cut in half across the middle to expose each garlic clove; 3 tablespoons vegetable oil, use a mild flavored one; 1/4 cup tamari soy sauce (low sodium) or 1/4 cup shoyu soy sauce (low sodium); 7 cups room temperature water, preferably spring, divided; 1 -3 cup shiitake mushroom stems (see description above) (optional); 2 bay leaves; 2 sprigs fresh parsley; 1 teaspoon peppercorn

Servings: persons

3 onions, unpeeled, quartered
3 large carrots, unpeeled, halved, stem ends removed
8 celery ribs, with leaves, each broken in half
3 beets, quartered
2 heads garlic, whole heads, papery skin left on, cut in half across the middle to expose each garlic clove
3 tablespoons vegetable oil, use a mild flavored one
1/4 cup tamari soy sauce (low sodium) or 1/4 cup shoyu soy sauce (low sodium)
7 cups room temperature water, preferably spring, divided
1 -3 cup shiitake mushroom stems (see description above) (optional)
2 bay leaves
2 sprigs fresh parsley
1 teaspoon peppercorn

1
Preheat the oven to 350u00b0F Spray and 11 X 13-inch backing pan with cooking spray.
2
Place the onions, carrots, celery, beets and garlic in the pan. Drizzle with the oil and toss to coat the vegetables. Pour over the soy sauce and bake until the vegetables are deeply browned, almost burnt-looking, about 1 hour.
3
Transfer the vegetables to a large heavy soup pot. Add 5 cups of the water and the remaining ingredients.
4
Pour the remaining 2 cups of water into the baking pan, and using the blade since of a spatula, scrape up all those wonderful browned, caramelized bits on the bottom. Add this to the soup pot.
5
Bring the water to a boil, and then turn down the heat and simmer, partially covered, 30 minutes. Cool slightly and strain.

803

kcal

Calories

Fat

154

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 12 ingredients. The key ingredients include: 3 onions, unpeeled, quartered, 3 large carrots, unpeeled, halved, stem ends removed, 8 celery ribs, with leaves, each broken in half, 3 beets, quartered, and more.

Yes, Ultimate Browned 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!

Ultimate Browned Vegetable Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions