• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Roasted Vegetable Stock

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 1 md Red onion; quartered
  • 2 md Yellow onions; quartered
  • 6 Cloves garlic
  • 2 Leeks; cut in 2" pieces
  • 2 Stalks celery; cut in 3"
  • -pieces
  • 2 Carrot; cut in 2" pieces
  • 2 Tomato; quartered
  • 1/2 c White wine
  • 1/2 c Water
  • 1 ts Fennel seed; toasted and
  • -crushed
  • 2 ts Coriander seed; toasted and
  • -crushed
  • 1 Bay leaf
  • 4 Sprigs thyme
  • 12 Parsley sprigs
  • 1/2 ts Salt
  • 1 ts Black pepper


Heat oven to 375 degrees F.

Place the onions, garlic, leeks, celery, and carrots in a large ovenproof
pan that can also be used on the stove (such as a roasting pan with handles
or a large saute pan ). Roast for 30 minutes. Add the tomatoes, and roast
for 15 to 20 minutes more, until the vegetables are a dark golden brown but
not burned. Remove the pan from the oven and deglaze it with the wine over
high heat on top of the stove top. Place the mixture in a large stockpot,
and add the remaining ingredients. Bring to a boil, lower the heat, and
simmer for 45 minutes or one hour for a richer stock. Remove from the heat,
and let cool in the pot on a rack. Strain, and store for use later. Stock
will keep in the refrigerator for up to 5 days and in the freezer for up to
2 months.

Variation: Light vegetable stock Place all the ingredients in a large
stockpot in the order listed. Proceed with steps 6 - 8 of the main recipe.

Yield: 3 quarts.
CFF 8.6%.

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