Roasted Vegetable Stock

Updated February 23, 2016
This image courtesy of Joseph DeLeo

A good vegetable stock is just as significant as a good poultry or meat stock. Vary the character of the stock by choosing raw or cooked vegetables, not scraps. This rich stock is flavored by roasted vegetables. Enhance its complexity further by reducing it to concentrate the flavor.



Total Timeunder 4 hours

Make Ahead RecipeYes

Dietary Considerationdiabetic, egg-free, gluten-free, halal, healthy, kosher, lactose-free, low calorie, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian

Type of Dishstock


  • 8 ounces rutabagas, roasted
  • 1 pound carrots, roasted
  • 8 ounces turnips, roasted
  • 8 ounces white onions, roasted
  • 8 ounces parsley roots or parsley stems, roasted


Combine the ingredients in a stockpot large enough to hold them with about 6 inches of space at the top of the pot. Add cold water to cover by 1 inch.

Simmer the stock for 2 hours over medium heat. Strain through a fine-mesh sieve, pressing on the vegetables with the back of a large spoon to force out as much of the liquid as possible. Strain a second time through a fine-mesh sieve lined with 3 layers of dampened cheesecloth. Let cool. Use now, or cover and refrigerate for up to 1 week or freeze for up to 1 month.



Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password