Roasted Vegetable Stock
Description
This deeply flavorful roasted vegetable stock is the perfect base for soups, stews, and grain dishes. By roasting the vegetables first, you develop a rich, caramelized depth that boiling alone cannot achieve. The combination of onions, garlic, leeks, and root vegetables creates a complex savory profile, enhanced by aromatic herbs like thyme, rosemary, and bay leaves. A splash of white wine adds brightness, while black peppercorns and star anise provide subtle warmth. It is an excellent way to use up odds and ends from your crisper drawer. This vegan-friendly stock is full of natural sweetness and earthy notes, making it a versatile pantry staple for any home cook.Directions
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Preheat the oven to 425°F (220°C).
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In a large bowl, combine the onions, garlic, leek, carrots, celery, tomatoes, zucchini, and turnips.
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Drizzle with olive oil and toss thoroughly to coat all vegetables evenly.
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Spread the vegetables in a single layer on a large baking sheet.
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Roast in the preheated oven until browned and caramelized, about 45 minutes.
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Transfer the roasted vegetables to a large stock pot.
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Add the water, white wine (if using), parsley, bay leaves, thyme, rosemary, peppercorns, star anise, and salt to the pot.
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Bring the mixture to a boil over high heat.
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Reduce the heat to low, cover, and simmer gently for 2 hours.
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Strain the broth through a fine-mesh sieve into a clean container, pressing lightly on the solids to extract remaining liquid.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 15kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Sodium 5mg1%
- Total Carbohydrate 3g1%
- Dietary Fiber 0.5g2%
- Sugars 1g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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