Simple Roasted Vegetable Stock
 
Hands-on time
Cook time
Total time
 
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Yields: 3-4 quarts
Ingredients
  • 2 carrots, rinsed and roughly chopped
  • 2 parsnips, rinsed and roughly chopped
  • 2 stalks celery, rinsed and roughly chopped
  • greens of 1 leek, thoroughly cleaned and roughly chopped
  • 2 yellow onions, skins left on, quartered
  • 3 garlic cloves, peels left on
  • 2 Tbsp olive oil (more or less)
  • 1 small bunch parsley
  • 4-5 sprigs of thyme
  • 1 tsp black peppercorns
  • 2 bay leaves
Instructions
  1. Preheat oven to 400. Place vegetables (carrots through garlic) in a roasting pan. Drizzle with olive oil (I probably used about 2 Tbsp but you can use more or less) and toss to coat. Roast for 45 minutes, stirring about every 10-15 minutes to ensure that nothing burns. If you notice that any of the vegetables are starting to char before the time is up, remove them and continue cooking the rest. Some caramelization is fine, but not charring! The leek greens are especially prone to burn.
  2. Remove from oven and place the vegetables in a large pot with the parsley, thyme, peppercorns, and bay leaves. Cover with cold water. (The more water you use, the less concentrated the flavor of your stock will be.) Bring to a boil and simmer for an hour. (A few minutes more or less is fine.)
  3. Strain into storage containers. If not using in the next day or two, freeze until ready to use.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/03/simple-roasted-vegetable-stock/