Ultimate Browned Vegetable Stock
Dive into the rich, caramelized depths of flavor with this Ultimate Browned Vegetable Stock, the secret ingredient to elevating your soups, stews, and sauces. Roasting a medley of onions, carrots, celery, leek, and garlic with a touch of olive oil brings out their natural sweetness and adds a deep umami complexity. A quick deglaze with tomato paste and a simmer with fresh herbs like thyme and parsley infuse the stock with aromatic brilliance. Perfect for meal prep, this homemade vegetable stock is vegan, freezer-friendly, and low in sodium, making it a versatile and wholesome base for countless culinary creations. Whether you're crafting a velvety bisque or a hearty stew, this recipe is a must-try for home cooks and gourmet enthusiasts alike.
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Recipe Information
Ingredients
- 3 medium (quartered) Yellow onions
- 3 large (cut into chunks) Carrots
- 4 large (cut into chunks) Celery stalks
- 1 large (halved lengthwise and cleaned) Leek
- 1 head (halved crosswise) Garlic
- 2 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 2 whole Bay leaves
- 4 sprigs Fresh thyme
- 6 sprigs Fresh parsley
- 1 teaspoon Black peppercorns
- 12 cups Cold water
- 1 teaspoon (optional) Salt
Instructions
Preheat your oven to 425°F (220°C).
Prepare the vegetables: quarter the onions, cut the carrots and celery into chunks, and halve the leek lengthwise, ensuring it is cleaned thoroughly. Leave the garlic halved.
In a large roasting pan, toss the onions, carrots, celery, leek, and garlic with the olive oil and spread them in an even layer.
Roast the vegetables in the preheated oven for approximately 30 minutes, stirring halfway through, until they are deeply browned and caramelized.
Remove the roasting pan from the oven and transfer the vegetables to a large stockpot. Place the roasting pan on the stovetop over medium heat.
Add the tomato paste to the roasting pan and stir for 1-2 minutes to cook it slightly. Deglaze the pan by adding 1 cup of water and using a wooden spoon to scrape up all the browned bits. Pour this liquid into the stockpot with the vegetables.
Add the bay leaves, thyme, parsley, black peppercorns, and remaining water to the stockpot.
Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 60 minutes. Occasionally skim off any foam or impurities that rise to the surface.
After an hour, strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or another pot, pressing on the solids to extract as much liquid as possible.
Taste and add salt, if desired. Allow the stock to cool completely before storing it in containers for the refrigerator (up to 5 days) or freezer (up to 3 months).
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 3010 mg | 131% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 37.8 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 623 mg | 48% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2702 mg | 57% | |
*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.
