Brown Vegetable Stock (Lf)
Submitted by poop
Low-fat roasted vegetable stock made with caramelized onions, carrots, leeks, and celery. This vegetarian brown stock adds deep, savory flavor to soups, risottos, and sauces without a drop of meat.
YIELD
4 cupsPREP
10 minCOOK
2 hrsREADY
3 hrsRoasting the vegetables before simmering them is the whole secret here.
That hour in a hot oven caramelizes the natural sugars in the onions, carrots, and leeks, building the kind of deep, savory backbone that most vegetable stocks just don’t have.
The result is a rich, amber-colored stock that holds its own in any recipe calling for beef or chicken stock.
It’s low-fat, fully vegetarian, and takes about 3 hours from start to finish with very little hands-on work.
Keep it in the fridge for up to 4 days or freeze portions for quick weeknight cooking.
Pro Tips
- Cut the vegetables into large, rough chunks. Small pieces burn before they caramelize.
- Stir the roasting vegetables a couple of times so they brown evenly on all sides.
- Don’t skip the leeks. They add a mellow sweetness that yellow onions alone can’t match.
- For a darker, more intense stock, let the vegetables roast until they’re deeply golden brown before transferring to the pot.
Ingredients
Directions
Preheat the oven to 450℉ (230℃).
Put the cut vegetables in a heavy baking pan.
Roast in the oven, uncovered, stirring occasionally, for about 1 hour.
Transfer the vegetables to a stockpot.
Cover with 2 quarts water.
Bring to a boil and simmer, covered, for 1 hour.
Strain. Cool to room temperature and refrigerate for up to 4 days or freeze for up to 1 week.
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