Homemade vegetable stock is a staple in any kitchen, and roasting the vegetables first transforms it into something truly special. The high heat draws out natural sweetness, caramelizes the edges, and adds a deep, savory richness. This stock is versatile enough for soups, risottos, sauces, or any dish where you want layers of flavor without meat. It’s also an excellent way to use up vegetables you have on hand, turning humble ingredients into liquid gold.
INGREDIENTS:
6 stalks celery and leaves, stalks cut into 1-inch pieces
1 1/2 pounds sweet onions, cut into chunks
1 lb. carrots, cut into 1-inch pieces
1/2 lb. parsnips, cut into 1-inch pieces
1 pound tomatoes, cored
1/2 pound turnips, cubed
5 whole cloves garlic
1 lb. mushrooms
3 tablespoons olive oil
1 bay leaf
6 whole black peppercorns
1 bunch fresh Italian parsley, chopped
1 gallon cold, fresh water
Pinch of sea salt*
METHOD:
Preheat oven to 450°F. Toss onions, carrots, parsnips, tomatoes, turnips, garlic, and mushrooms with olive oil. Spread evenly in a roasting pan. Roast for about 45 minutes, stirring every 15 minutes, until vegetables are browned and onions are caramelized.
Transfer roasted vegetables to a large stockpot. Add bay leaf, peppercorns, parsley, and cold water.
Bring to a boil, then reduce to a gentle simmer. Cook uncovered until the liquid is reduced by about half, concentrating the flavor.
Place the pot in a cold-water bath in the sink, stirring occasionally until lukewarm. Strain through a fine mesh strainer into a clean container.
Refrigerate up to 3 days, or freeze for up to 3 months.
*Note: Season lightly with salt only after reducing, or omit entirely until using the stock in a final dish.
