Real Recipes From Real Home Cooks ®

roasted vegetable stock

(1 rating)
Recipe by
Eddie Jordan
Bristow, OK

This vegetable stock is good to eat as is or you can use it for a multitude of sauces. If you have a vegetarian friend or family this is for you. This comes from HELEN'S PANTRY

(1 rating)
cook time 1 Hr
method Convection Oven

Ingredients For roasted vegetable stock

  • 3 md
    carrors cut into 2 inch pieces
  • 2 md
    stalks celery cut into 2 inch pieces
  • 2 sm
    onions cut into quarters
  • 2 clove
    garlic cut in half
  • 1 lg
    potato diced
  • 1 md
    bell pepper quarted
  • salt and pepper to taste
  • herbs; dill, rosemary, oregano and a little mint if wanted

How To Make roasted vegetable stock

  • 1
    Put all vegetables in a parchment lined baking sheet. Roast at 400 degrees for 1 hour. After vegetables are done roasting.
  • 2
    Combine all ingredients in a large soup pot and cover with water. Bring to a boil.
  • 3
    Cover and simmer until vegetables are tender about 1 hour.
  • 4
    Remove from heat, cool and strain, use liquid as a base for vegetable soup or for recipes calling for broth or stock