Roasted Vegetable Stock
Unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.
Yield
6 cupsPrep
30 minCook
Ready
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
carrots
scrubbed and sliced 1/4inch thick |
|
| 1 | large |
celery stalks
scrubbed and sliced 1/4inch thick |
*
|
| 3 | each |
jerusalem artichokes
scrubbed and sliced 1/4inch thick |
* |
| 1 | large |
onions
cut into 1/2inch pieces |
|
| 1 | large |
leeks
white part thinly sliced, plus 1 cup chopped inner greens |
*
|
| 1 | cup |
celeriac root
scrubbed, diced |
*
|
| 6 | cloves | garlic |
|
| 2 | tablespoons | olive oil |
|
| 2 | teaspoons | salt |
|
| ¼ | teaspoon | black peppercorns |
|
| 8 | sprigs |
parsley leaves
fresh |
|
| 6 | sprigs |
thyme
fresh |
*
|
| 4 | each |
sage leaves
fresh |
*
|
| 2 | small | bay leaves |
*
|
| 2 | quarts | water |
*
|
| 1 | teaspoon |
soy sauce, tamari
if desired |
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Directions
Preheat oven to 425℉ (220℃).
In large bowl toss together vegetables, garlic and olive oil.
Spread mixture evenly on large baking sheet.
Roast in preheated oven, stirring every 10 minutes, until browned, about 40 minutes.
Transfer roasted vegetables to large soup pot and add remaining ingredients except for soy sauce.
Bring to boil. Reduce heat to low, cover pot and simmer 40 minutes.
Strain stock, pressing out as much liquid as possible from vegetables.
Add soy sauce for additional flavor, if desired.
Use stock immediately or cover and refrigerate.
Makes 6 cups.
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