STREAMING NOW: Jamie's Super Food

Roasted Vegetable Stock

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe from "Gourmet Magazine (Nov. 2004) makes a truly excellent vegetable stock with a rich, deep, and complex flavour. It's a very forgiving recipe and you can adjust it depending on what you have on hand. It also makes a great base for Roasted Vegetable Gravy. I'd recommend doubling or tripling the recipe and then freezing the leftovers.”
READY IN:
2hrs
YIELD:
3 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Put oven rack in middle position and preheat oven to 425°F.
  2. Toss together mushrooms, shallots, carrots, bell pepper, garlic, parsley and thyme sprigs, and oil in a flameproof roasting pan. Roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes.
  3. Transfer vegetables with a slotted spoon to a 4-quart saucepan. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 1 to 2 minutes. Transfer to saucepan and add bay leaf, tomatoes, water, and salt. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 minutes. Pour stock through a large fine-mesh sieve into a bowl, pressing hard on and then discarding solids.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: