HungryForever

Roasted Vegetable Stock

Ingredients

olive oil
1 large onionrough chop
1in medium bulb garliccuthalf
1inch large leekcleaned and cut into 1pieces
1inch large carrotcut into 1(2.54 cm) pieces
1inch rib celerycut into 1(2.54 cm) pieces
1 medium tomatoquartered
1 small zucchini
1 small turnip
1 beetquartered (optional)
8cups cold water1.9 L
1cup sherry236 ml
3cups rough chopped Swiss chard710 ml
6 sprigs parsley
1 Bay Leaf
1/2 tsp. allspice2.5 ml
1 tsp. black peppercorns5 ml
1 tsp. thyme5 ml
Salt and white pepper to taste

Instructions

Toss all the vegetables lightly in olive oil just enough to coat.
Roast in a 450 degree (233 C) oven for about half an hour.
Combine the roasted vegetables with remaining ingredients (except for the salt and pepper) in pot and bring to a simmer for about 2 hours.
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.