Roasted Vegetable Stock

This stock is a lot of work, but so worth it; it is delicious!  It is good to make and can or freeze when the garden is overflowing and all you need to purchase are the mushrooms (unless you are lucky enough to have your own) and wine.  Double the recipe, and don’t bother peeling your own fresh organic veggies!

3/4 lb mushrooms, halved
1/2 lb onions quartered and unpeeled, (studded with 5-6 cloves is a nice touch)
1/2 lb carrots (3 medium), chunked
1 red bell pepper, coarsely chopped
2 garlic cloves, coarsely chopped
4 fresh flat-leaf parsley sprigs (including long stems)
3 fresh thyme sprigs
vegetable oil
1/2 cup dry white wine
1 bay leaf
2 chopped plum tomatoes (not canned)
1 quart water
salt to taste
Preparation
Put oven rack in middle position and preheat oven to 425°F.

Toss veggies with oil in a large bowl.  Transfer to a large pan and roast, stirring occasionally, until vegetables are lightly browned, about 40 minutes.

Transfer vegetables with a slotted spoon to a stockpot, then deglaze roasting pan with the wine and add to stockpot with bay leaf, water, and salt. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 minutes. Strain into a container and cool.

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