This roasted vegetable stock has such a depth of flavor that you will never know it was made with just vegetables. It has the dark color of a good chicken stock with a taste that lends itself to your favorite soups, stews, and hell, even gravy!
Dried mushrooms, slicing the vegetables thinly and roasting them are the three keys to making a delicious stock. I started with a few large carrots that I peeled and sliced thinly with a sharp knife. That was followed by a large onion, a couple of stalks of celery and then mushrooms. Just an ounce of your favorite dried mushrooms is all you need. Shiitakes are my favorite and I always keep the stems, collecting them in a freezer safe, zip top bag. They pile up in the freezer and I pull them out for making stocks specifically. They lend a great flavor to soups too.
Once all the vegetables are sliced, toss them with a bit of oil. Coconut and safflower are my favorites but you can use peanut, vegetable, or canola. Then the veggies go into a preheated oven where they roast and start to caramelize, bringing out their sweetness and flavor even more.
After about 45 minutes, the vegetables are nice and tender, dark in color and ready to head to the stockpot. Place the roasted vegetables, water, and some peppercorns into a large stock pot, bringing to a boil over high heat. Reduce the heat to medium, you want it somewhere in between a simmer and full boil and reduce the liquid by about a third. You should send up with roughly 6 cups when finished.
Strain all the solids, pressing lightly to extract any liquid the vegetables are holding on to. Season with a touch a salt and enjoy as is, or use in your favorite soup recipes such as Creamy Carrot Soup with Roasted Vegetables!
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- 4 to 5 large carrots (about 1 pound)
- 1 large yellow onion
- Head of Garlic, cut in half
- 1 oz dried mushrooms
- 2 stalks celery
- 5 sprigs parsley
- 1 tbs oil
- 8 cup water
- 1 tbs pepercorns
- Slice the carrots into the thin rounds, the onion and celery into thin slices.
- Place all the vegetables onto a rimmed baking sheet and toss with the oil before putting into a preheated 350F oven.
- Roast for 45 to 60 minutes. The veggies should be super soft and deeply browned in color.
- Transfer the veggies to a stock pot and add in the parsley, peppercorns and water.
- Bring to a boil over high heat, reduce the heat to a gentle boil and reduce the stock by about a third.
- Strain the stock over a mesh sieve, gently pressing on the solids to collect any liquid the vegetables are holding on to.
- You should have roughly 6 cups of stock to use however you wish.