Stocks are a staple in professional kitchens for use in soups, sauces & much more, and there’s absolutely no reason it can’t be in yours. Roasted Vegetable Stock simply adds the step of oven roasting the onion, carrot & celery, along with a few other ingredients, before simmering them in water.
Cook like a Chef!
Stocks are pretty much the first thing you learn in culinary school, for good reason. It’s a basic kitchen preparation with so many uses it’s made on a regular basis there’s so always some on hand.
If you make your own soups and sauces at home, you really should make your own stock. Keeping it vegetarian is just smarter… make it to be stored in the freezer, ready for use in soups, sauces, risotto, rice pilaf and so much more. It tastes far superior to most anything store-bought, and costs a mere fraction of what you’d spend. It’ll also totally elevate the flavour of any recipe you use it in!
- any time you use onion, carrot and/or celery, save the trimmings & ends, storing in the freezer in food storage bags.
- keep herb stems as well, in particular parsley and thyme.
- once you have enough, you oven roast until caramelized and fragrant, 20 – 25 minutes depending on quantity, etc.
- add the roasted veg to a large pot, over with water by about 2 inches and bring to the boil, then simmer for about 30 minutes.
- let cool, then strain and freeze in containers for future use (you could even put some in ice-cube trays for when you only need a little for a sauce, for example to finish a couple of sautéed chicken breasts.)
- feel virtuous and clever for having followed steps 1 to 5, and while it’s not exactly pretty, the extra step of roasting the vegetables adds significantly to the flavour!
Roasted Vegetable Stock
- 8 cups approx. cut up pieces of onion carrot, celery, with approx. 50% being onions
- 5 - 6 whole garlic cloves with skin on
- Parsley stems from a few, up to a small handful
- Drizzle of olive oil just to prevent sticking
- Big pinch Kosher salt
- Big pinch Freshly ground black pepper
Heat oven to 425°F.
Spread out the ingredients on rimmed baking sheet, drizzle with oil and season with salt and pepper.
Check every 10 minutes stirring to distribute the veg, and adding more oil as needed - just to keep things from getting too dry.
Roast for about 30 minutes, until you see a lot of browning and caramelization on the vegetables.
Scrape the vegetables and brown bits from the pan into a large pot, avoiding anything that might be burned - it’ll give a scorched flavour to the stock. (Don’t worry about things like the garlic skin, as the whole thing will be strained after cooking.) Add enough water to cover by about 2 inches and bring to the boil. Turn heat down to a simmer and cook for about 30 minutes.
Let cool and strain through a fine sieve, discarding the cooked veg once drained.
Use right away, store in the fridge for a few days, or freeze for future good eats.
note: don’t season the stock too heavily, as you’ll be seasoning whatever recipes you add it to!