Name: Roasted Vegetable Stock
Ingredients: 2 tablespoons olive oil; 4-5 carrots (peeled and diced); 2 leeks (carefully cleaned, ends trimmed and quartered); 3 quarts cold water; Bouquet garni (1 bay leaf, 6–8 stems parsley, 6–8 stems fresh thyme, all loosely tied together with kitchen twine); 3 good turns fresh ground pepper

Fresh Stocks are a vibrant foundation to any soup, stew, tagine or sauce. A stock that is full of flavor, made with fresh ingredients, will improve any dish—and most stocks are easy and economical to make. Use roasted stocks add depth and richness of flavor to all manner of soups and stews. They are truly worth the effort.

Vegetable stock in a blue stock pot on the stove.

Ingredients

2 tablespoons olive oil
4-5 carrots, peeled and diced
2 leeks, carefully cleaned, ends trimmed and quartered
3 quarts cold water
Bouquet garni, 1 bay leaf, 6–8 stems parsley, 6–8 stems fresh thyme, all loosely tied together with kitchen twine
3 good turns fresh ground pepper

Instructions

Preheat oven to 350°F.
Pour the olive oil into a large roasting pan and add the carrots, celery, onions and leeks into the pan, toss to coat with a little olive oil and then roast for 45 minutes.
Fill a 4-quart stockpot¾ full with cold water, and then add the roasted vegetables, bouquet garni and pepper. Simmer for 45 minutes. Strain the stock through a fine-mesh sieve into a clean bowl.

Roasted Vegetable Stock