ROASTED VEGETABLE STOCK

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Roasted Vegetable Stock image

This takes a while, but the end result is a lovely rich vegetable stock, ready to be the base for many soups, stews and sauces. Add or change the herbs according to your taste--add fennel if you like a hint of anise in your stock.

Provided by Chef Kate

Categories     Stocks

Time 5h20m

Yield 6-8 cups

Number Of Ingredients 9

2 large garlic cloves, peeled (or more if you like)
1 large onion, peeled and quartered
3 carrots, peeled and cut into 1-inch chunks
3 leeks, white part, cut into 1-inch pieces
3 stalks celery, cut into 1-inch chunks
2 tablespoons olive oil
parsley
2 fresh bay leaves
6 -8 peppercorns

Steps:

  • Heat oven to 450°F.
  • Toss the vegetables with the olive oil, until gently coated.
  • Place the vegetables in a roasting pan or on a foil-lined baking sheet and roast for about half an hour, turning them occasionally (They should be nicely browned and very aromatic).
  • Place all the vegetables in a large pot, scraping all the good brown stuff from the roasting pan into the pot with the herbs and peppercorns.
  • Fill with water and place on the stovetop on medium high heat.
  • Bring to a boil, lower the temperature, and boil gently for 2-3 hours (watch the water level--if it boils down too much, add more water).
  • Strain, pressing down on solids to extract as much liquid as possible; discard the solids and place the remaining liquid in a sauce pan.
  • Simmer until reduced by three quarters; this could take about an hour.
  • You should end up with about one and a half to two quarts of stock.

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