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Roasted Vegetable Stock Recipe-20182

Photo by: Joseph De Leo
Comments: 0


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.

Yield: Makes about 2 quarts


  • 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.

© 2003 Michel Nischan

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

6kcal (0%)
5mg (1%)
1mg (1%)
127mcg RAE (4%)
0mg (0%)
11mg (0%)
0g (0%)
0g (0%)
0mg (0%)

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