Roasted Vegetable Stock
Elevate your homemade soups, stews, and sauces with this rich and aromatic Roasted Vegetable Stock, a recipe that transforms humble ingredients into a deeply flavorful, golden broth. By roasting a medley of carrots, celery, onions, garlic, parsnip, and mushrooms with a touch of olive oil and tomato paste, this stock captures a smoky, caramelized depth that surpasses traditional vegetable stocks. Infused with fresh parsley, bay leaves, and whole peppercorns, it’s slowly simmered to perfection, creating a vegan-friendly, gluten-free base that’s as versatile as it is delicious. Ideal for meal prep, this stock freezes beautifully, making it a go-to essential for elevating your culinary creations.
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Recipe Information
Ingredients
- 3 medium carrots
- 3 medium celery stalks
- 2 medium yellow onion
- 1 head garlic
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 medium parsnip
- 6 ounces mushrooms
- 1 bunch fresh parsley
- 2 whole bay leaves
- 1 teaspoon whole black peppercorns
- 12 cups water
- 1 teaspoon kosher salt
Instructions
Preheat your oven to 425°F (220°C).
Roughly chop the carrots, celery, onions, and parsnip into large chunks. Leave the skins on the onions and garlic for added flavor.
Place the chopped vegetables, garlic head (cut in half crosswise), and mushrooms onto a large roasting pan.
Drizzle the vegetables with olive oil and toss to coat evenly.
Add the tomato paste to the vegetables and mix until the paste is distributed evenly.
Roast the vegetables in the preheated oven for 35-40 minutes, stirring halfway, until the vegetables are caramelized and slightly charred at the edges.
Transfer the roasted vegetables to a large stockpot. Add the parsley, bay leaves, black peppercorns, salt, and water to the pot.
Bring the water to a boil over medium-high heat. Reduce the heat to low and let it simmer, uncovered, for 45-60 minutes.
Occasionally skim off any foam or impurities that rise to the surface.
Once the stock is done simmering, remove the pot from heat and let it cool slightly.
Strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or container, pressing the solids gently to extract as much liquid as possible.
Discard the solids and let the stock cool completely before storing.
Store the stock in airtight containers or freezer-safe bags in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 36.7 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 659 mg | 51% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3725 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
