Connect with us

Food Blogs

Roasted Vegetable Stock Recipe

on

Print Recipe
Roasted Vegetable Stock
Roasted Vegetable Stock Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
MetricUS Imperial
Ingredients
Servings
MetricUS Imperial
Ingredients
Roasted Vegetable Stock Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Toss all the vegetables lightly in olive oil just enough to coat.
  2. Roast in a 450 degree (233 C) oven for about half an hour.
  3. Combine the roasted vegetables with remaining ingredients (except for the salt and pepper) in pot and bring to a simmer for about 2 hours.
  4. Strain and adjust the seasonings as needed.
Recipe Notes

Roasting the vegetables enhances their flavor. I only use the beet when making the stock for broth soup. It leaves a pinkish tint to the stock that that I find unacceptable for some soups and most sauces.