Roasted Vegetable Stock
Roasted vegetable stock adds depth and richness to soups, stews, and sauces. Easy and affordable, it's a flavorful foundation for many dishes.
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.