Vegetable Stock Recipe

Name: Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces; 1 lb shallots, left unpeeled, quartered; 1 lb carrots, cut into 2-inch pieces; 2 red bell peppers, cut into 1-inch pieces; 6 fresh flat-leaf parsley sprigs (including stems); 5 fresh thyme sprigs; 4 garlic cloves, coarsely chopped; 2 tablespoons olive oil; 1 cup dry white wine; 2 bay leaves (not California); 1 cup canned crushed tomatoes; 2 qt water

Servings: persons

1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces
1 lb shallots, left unpeeled, quartered
1 lb carrots, cut into 2-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves (not California)
1 cup canned crushed tomatoes
2 qt water

1
Preheat oven to 425F.
2
Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan.
3
Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.
4
Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot.
5
Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes.
6
Transfer to stockpot and add bay leaves, tomatoes, and water.
7
Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes.
8
Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper.
9
Skim off fat.

481

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 12 ingredients. The key ingredients include: 1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces, 1 lb shallots, left unpeeled, quartered, 1 lb carrots, cut into 2-inch pieces, 2 red bell peppers, cut into 1-inch pieces, and more.

Yes, 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.

Vegetable Stock

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