About this recipe:This is a terrific stock with roasted vegetables and caramelised onions as a base. The veggies are then added to a pot with water and herbs and simmered to make a rich, delicious stock. Use a sieve to remove the vegetables and you have two litres of stock. Freeze in ice cube bags to have stock on hand whenever you need it. The cooked vegetables make great baby food!
450g (1 lb) celery
700g (1 1/2 lbs) onions
450g (1 lb) carrots, cut into 2cm (1 in) pieces
450g (1 lb) tomatoes, cored
450g (1 lb) green pepper, cut into 2cm (1 in) pieces
225g (8 oz) turnips, cubed
2 tablespoons olive oil
3 cloves garlic
3 whole cloves
1 bay leaf
6 whole black peppercorns
1 bunch fresh parsley, chopped
2.5L (4 pints 8 fl oz) water
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Preheat oven to 230 C / Gas mark 8.
Remove leaves and tender inner parts of celery and set aside.
Toss onions, carrots, tomatoes, green peppers and turnips with olive oil. Place vegetables in a roasting tray and put in preheated oven, stirring every 15 minutes. Cook until vegetables have browned and onions start to caramelise, over one hour.
Put the browned vegetables, celery, garlic, cloves, bay leaf, peppercorns, parsley and water into a large stockpot. Bring to a boil. Reduce heat to simmer and cook uncovered until liquid is reduced by half.
Pour the stock through a sieve, catching the stock in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable stock, which can be used immediately or stored for later use.
Don't waste the vegetables that remain in the sieve! They are delicious to eat hot or cold, and can be used for baby food. Also try puréeing the vegetables and adding them to your favourite tomato-based pasta sauce.