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Roasted Vegetable Stock

Roasted Vegetable Stock
This Recipe Is:

WebMD Recipe from

Roasting the vegetables yields rich and flavorful results.

Prep: 30 minutes | Total Time: 3 hours
  • large carrots, cut into 1-inch pieces
  • large onions, cut into 1-inch pieces
  • 1 bulb
    fennel, cored and cut into 1-inch pieces
  • 2 tablespoons
    canola oil
  • 2 tablespoons
    tomato paste
  • 1 cup
    white wine, divided
  • 20 cups
  • 4 stalks
    celery, cut into 1-inch pieces
  • 1/2 bunch
    parsley, (about 10 sprigs)
  • 1/2 bunch
    thyme, (about 8 sprigs)
  • 12 
    black peppercorns
  • 6 cloves
    garlic, crushed and peeled
  • bay leaves
  1. Preheat oven to 425°F.
  2. Combine carrots, onions and fennel in a large roasting pan. Toss with oil. Transfer half the vegetables to a second roasting pan. Roast the vegetables for 45 minutes, stirring every 15 minutes and switching the position of the pans each time you stir.
  3. In one pan, push the vegetables to one side and spread tomato paste in the other side. Continue roasting (both pans) until the tomato paste begins to blacken, 15 minutes more.
  4. Transfer the roasted vegetables to a large stockpot. Pour 1/2 cup wine into each roasting pan and bring to a boil over medium-high heat. Cook, scraping up any browned bits, for 1 to 2 minutes. Add the contents of the roasting pans to the stockpot, along with water, celery, parsley, thyme, peppercorns, garlic and bay leaves. Cover and bring to a simmer. Uncover and simmer for 1 hour without stirring, adjusting heat as necessary to maintain the simmer (if the stock boils it will become cloudy).
  5. Strain the stock through a colander, pressing on the solids to remove all liquid. Discard solids. Let the stock cool before storing.


Nutritional Information

Makes: 1 gallon
  • Calories0
  • Fat0 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates0 g
    • Dietary fiber0 g
  • Protein0 g
  • Sodium0 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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