Roasted Winter Vegetable Stock ~ Homemade broth to compliment any recipe!

Homemade broth and stock is wonderful to have around.  It’s so much better when you make it yourself.  You can control what goes into each batch and season to your own personal tastes.  Today we are making a big batch of vegetable stock  ~ it smells heavenly.  Charles did all the work for me today ~ it’s still cooking so I won’t have a time for how long to simmer but I can assure you that several hours are needed for the richest flavors and you may want to adjust the seasoning as you go.   We always put some salt in our stocks but that is the way we like it ~ I feel like the salt helps bring out all of the flavors but if you need a reduced sodium option leave the salt out or adjust to your diet needs.

Roasted Winter Vegetable Stock

  • 1 lb Celery
  • 1 lb Carrots
  • 1 lb Cabbage
  • 2 lbs Onion
  • 1/2 lb Parsnip
  • 1/2 lb Turnip
  • 1/2 lb Green Beans
  • 10 Clove Garlic
  • 1/4 Cup Olive Oil
  • 1 Tbs Black Peppercorns
  • 1 Tbs Salt
  • 1 Tbs Corriander
  • 1 tsp Thyme
  • 4 Bay Leaves

Preheat oven to 350 degrees. Wash and prepare vegetables.  Cut vegetables into large chunks.  Peel garlic cloves.  Toss garlic and vegetables with 1/4 c olive oil.  Spread onto 2 large cookie sheets and roast for 1 hour stirring every 20 minutes.  Remove from oven; transfer to large stock pot; add water and seasonings.  Set heat to medium, bring to simmer, and reduce heat simmering for a few hours until desired color and flavor are reached.  We will likely reduce by half or more.  Strain through fine seive or cheese cloth.  Chill and freeze in pint freezer jars or bags.  Enjoy in place of water in your favorite recipe ~ I always cook my rice in stock!

Hope you enjoy the recipe!   ~ Kimberly

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One thought on “Roasted Winter Vegetable Stock ~ Homemade broth to compliment any recipe!

  1. Pingback: Vegetarian Fried Rice « Charles and Kimberly's Recipes

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