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Roasted Vegetable Stock

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“A flavorful stock to use for soup, sauce, or gravy or any recipe calling for vegetable stock. This is a good way to use up bits of leftover vegetables too. You can use Potato Peel Stock #235039, or potato water saved from boiling potatoes, instead of the water in this recipe. Other stock or broth recipes are Rich Vegetable Stock #217620, Vegetable Stock #135453, The End of All Things Vegetable Broth #397862 and Homemade Stock #214220 with meat options. Combine any or all parts of these recipes for your own broth creation if you like.”
READY IN:
1hr 55mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Spread the carrots, celery, tomatoes, turnips, onions, and leek out on a baking sheet with sides.
  3. Scatter the garlic cloves over the top.
  4. Sprinkle veggies with thyme; drizzle with the oil.
  5. Roast vegetables for 1 hour or until well browned. Stir once or twice.
  6. Transfer vegetables to a large soup pot.
  7. Deglaze baking pan with a little hot water; add liquid to the roasted vegetables.
  8. Cover vegetables with water; add bay leaf.
  9. Bring to a simmer and cook for 45 minutes.
  10. Cool and strain.
  11. Freeze in quantities desired in plastic containers or zipper freezer bags. Freeze some broth in ice cube trays to use for deglazing pans and adding flavor to gravies, soups, and sauces.

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