Roasted Vegetable Stock

    Roasted Vegetable Stock

    (114)
    46saves
    2hr30min


    103 people made this

    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!

    Ingredients
    Serves: 8 

    • 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

    Method
    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Preheat oven to 230 C / Gas mark 8.
    2. Remove leaves and tender inner parts of celery and set aside.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
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    Reviews & ratings
    Average global rating:
    (114)

    Reviews in English (113)

    2

    Just wanted to point out that using the strained veg as baby food probably isn't the best idea. Most of the nutrients the baby needs from the veg will have come out into the stock!  -  10 Mar 2011

    by
    237

    Loved this! I make lots of risotto, so this is a perfect recipe for me. Also, I purée the leftover vegetables and add them to a spaghetti sauce for later meals.  -  30 Sep 2006  (Review from Allrecipes US | Canada)

    by
    138

    This is very good, I made it as it was written. Make sure and reduce it down or it will not have much flavor.  -  23 Nov 2006  (Review from Allrecipes US | Canada)

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