Brown Vegetable Stock
15m prep 1h 15m cook 1h ready
A rich, roasted vegetable stock made from browned vegetables and aromatics, simmered with herbs and peppercorns. Perfect as a base for soups and stews.
Ingredients
- 1 tablespoon vegetable oil or butter
- 1 large unpeeled onion, thinly sliced
- 2 celery ribs, including leaves, chopped
- 1 large carrot, chopped or shredded
- (1 medium turnip or parsnip, chopped or shredded)
- (2 cups shredded lettuce)
- (1 ounce dried mushrooms or 4 ounces fresh mushrooms or mushroom trimmings)
- (1 tablespoon tomato paste, or any tomato skins)
- 4 sprigs parsley
- 3 sprigs thyme
- 1 bay leaf
- 1 teaspoon white or black peppercorns
- Cold water to cover
Let's Cook
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Step 1.
Preheat the oven to 425°F. Prepare the ingredients for Vegetable Stock, cutting the vegetables into 2-inch chunks and leaving any fresh mushrooms whole. Place in a lightly oiled roasting pan or on a rimmed baking sheet and roast, stirring occasionally, until everything is well browned, about 45 minutes. Transfer the vegetables to a large saucepan or pot and add 8 cups cold water along with the parsley, thyme, bay leaf, peppercorns, and any dried mushrooms. Bring to a boil, partially cover, and simmer for 30 minutes. Strain well, cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.
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