Vegetable Stock
- Total Time
- 4 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6large yellow onions
- 6carrots
- 1bunch celery
- 2parsnips
- 4cloves garlic
- 2tablespoons olive oil
- 6medium plum tomatoes
- 1bay leaf
- 6sprigs fresh thyme
- 10sprigs parsley
- 1tablespoon freshly ground pepper
Nutritional analysis per serving (1 servings)
43 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 19 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees.
- Step 2
Peel onions and cut in chunks. Peel carrots and cut in large rounds. Trim celery and chop in one-inch pieces. Peel parsnips and cut in large rounds. Peel garlic and mince. Chop tomatoes.
- Step 3
Toss vegetables and garlic with oil and spread on a baking pan. Put in oven and roast for about an hour or until nicely browned. Stir occasionally to release steam.
- Step 4
Remove vegetables from oven, place in large, deep pot, add water to cover, add herbs and pepper.
- Step 5
Simmer for three hours. Cool and strain.
Private Notes
Comments
450 degrees for an hour seems a little much. There's too great a chance that you'll end up burning the veggies at such a high temperature. I recommend lowering the temperature to 400, and stirring every fifteen minutes or to make sure the veggies cook more or less evenly.
It's tasty, but this recipe is slightly sweet, and, without the salt added, keep that in mind when using it, especially if you're freezing it and using it later.
I made this in my Instant Pot and combined ingredients with the recipe from the Instant Pot site. I added saved celery and carrot tops, beet stems, and other miscellaneous vegetable trimmings. I added Vegeta vegetable broth seasoning and I used an almost whole garlic head. 15 minutes at high pressure, cool for (at least) 15 min and vent. Strained out veggies and mashed them for compost, "zucchini" bread or add to dog food.
That must be simpler way to make vegetable stock. I followed the recipe exactly and then I got burnt vegetable. This is horrible!
Peter is correct. Convection roasted at 400 deg. & failed to stir in time. Substituted shiitake mushrooms & porcini water for tomato. Good taste without using salt.
I used half the veggies in this recipe and only got 1 quart of stock. Whaaaat'd I do wrong.
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