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Roasted Vegetable Stock

Description

A good vegetable stock varies with the ingredients you have on hand and the flavor you want for the finished dish. That said, this version is one that Diane makes in large quantities and freezes as a foundation to build on later. The potatoes give it body, the string beans add a great flavor, the mushrooms impart their earthiness. The fennel trimmings are a relatively new addition, the result of having had a lot of fennel around and discovering how much flavor it added to the stockpot.

Ingredients

2
Onions (halved)
1
Leek (roots removed, sliced vertically down the center, washed well)
2 cloves
Garlic (peeled and left whole)
2 cups
String Beans (stem side removed, left whole)
4
Dried Shitake Mushrooms ( left whole, or stems from any mushrooms left over from another recipe)
4 stalks
Celery (cut in big chunks)
2
Carrots (cut in big chunks)
3
White Baking Potatoes (peeled and cut in chunks)
1 bunch
Flat Leaf Parsley
1
Bay Leaf
2 sprigs
Thyme
2
Fennel Bulbs (trimmings)
1⁄2 cup
White Wine (or water or 3 tablespoons Bragg Liquid Amino, for deglazing roasting pan)
6 quarts
Water
 
Salt & Pepper (to taste)

Summary

Yield
Quarts
This recipe is: 
Gluten-Free, Nut-Free, Soy-Free
*As included in For Goodness Sake Cookbook

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Oven-roast all the ingredients except the deglazing liquid and water for approximately 1 hour.
  3. When the vegetables are almost caramelized, transfer them to a stockpot.
  4. Add the wine, water, or Bragg to the roasting pan and stir, scraping up the bits of vegetables from the bottom of the pan. If using wine, let the liquid cook down a little bit.
  5. Add the 6 quarts water to the roasted vegetables. Cover the stockpot and bring to a boil, then reduce the heat and simmer, covered, for 45 minutes to an hour. Add salt and pepper to taste.
  6. Strain the stock and use immediately or freeze once cooled.

 

    Notes

     

    • Add vegetables that support or complement the flavors of the dish you are making — asparagus trimmings for asparagus soup, corn cobs for corn chowder, the skins and seeds of winter squash for soups featuring those vegetables.
    • Avoid vegetables in the cabbage family, which tend to make stock bitter and gassy over the long cooking time required.
    • Don’t use old vegetables. If you wouldn’t eat it as a vegetable, don’t put it in the stockpot.
    • Don’t over-caramelize the vegetables.
    • Freezes well for approximately 6 months.