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A homemade vegetable stock, using leftovers to create a delicious, rich and bursting-with-flavor result that can be used in soups, stews or anything else calling for stock!
As we attempt to incorporate more vegetarian meals into our menus, I thought I’d share a recipe with you for this stock.
Oftentimes, a recipe will call for chicken stock, and aside from that – the recipe is vegetarian. I wondered how hard it would be to just make vegetable stock and have it on hand, and it turns out – really not at all difficult. This is a really tasty, gorgeous colored, full of flavor stock that will lend itself well to anything you decide to use it in! I use leftover vegetables, ie the ends of a bunch of celery, carrots, and onions that needed to be used, and a lonely tomato left in the fridge. So it’s frugal too!
DIY: Roasted Vegetable Stock
- 3 medium carrots peeled and coarsely chopped
- 2 medium onions peeled and coarsely chopped
- 1 stalk celery coarsely chopped
- 2 garlic cloves peeled and sliced in half
- 2 medium tomato cut into 1-inch pieces
- 4 sprigs fresh thyme or 1 Tbs dried
- 2 bay leaves
- 1/2 tsp black peppercorns
- 1 tsp olive oil
- 6 cups water
- Salt optional
- Heat oven to 400 degrees F.
- Place carrots, onions, celery, garlic and tomatoes in large roasting pan. Toss the veges in olive oil, and roast in the oven for about 40 minutes, or until the veges are a dark brown colour.
- Remove veges from the oven, then pour 2 cups of water into the pan and scrape up all the browned bits from the bottom and sides.
- Pour veges, the water and scraped up bits, and the remaining 4 cups of water, bay leaves, peppercorns, and thyme into a stock pot and bring to a boil over medium-high heat.
- Reduce heat to a simmer, partially cover and cook for 30 minutes.
- Season with salt, if using.
- Strain the stock into a large bowl. Discard the cooked veges etc.
- It’s ready to use! Or, you can cool it off and refrigerate or freeze in 1 cup portions.