Roasted Vegetable Stock

Author: Canadian Living

Roasting the vegetables gives deep, rich colour to this all-purpose stock. If you like, add 1 tsp (5 mL) crumbled dried mushrooms for even deeper flavour.

  • Portion size 25 servings
  • Credits : Canadian Living Magazine: October 2006

Ingredients

  • 3 carrots coarsely chopped
  • 3 celery stalks coarsely chopped
  • 3 onions coarsely chopped
  • 1 cup sliced mushroom
  • 3 cloves garlic
  • 2 teaspoons vegetable oil
  • 10 parsley sprigs
  • 10 peppercorns cracked
  • 2 bay leaves
  • 8 cups cold water
  • 1/2 teaspoon salt

Method

In large roasting pan, stir together carrots, onions, celery, mushrooms, garlic and oil to coat. Roast in 450°F (230°C) oven, stirring halfway through , until softened and browned, about 40 minutes. Transfer to stockpot.

Add parsley, peppercorns, bay leaves and all but 1 cup (250 mL) of the water to stockpot. Pour remaining water into roasting pan, stirring and scraping up any brown bits, over heat if necessary. Scrape into stockpot and bring to boil; skim off any foam. Reduce heat to medium; simmer for 40 minutes.

Strain through fine sieve, gently pressing vegetables. Stir in salt. (Make-ahead: Let cool for 30 minutes.Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 4 months.)

Nutritional facts Per 1/2 cup 125 mL : about

  • Sodium 145 mg
  • Protein 1 g
  • Calories 33.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 5 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 57.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Vegetable Stock

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