Name: Vegetable Stock
Ingredients: 6 cups roughly chopped vegetables (parsnip, carrots, rutabaga, winter squash, mushrooms, etc. — avoid cruciferous vegetables); 3 carrots, roughly chopped; 2 large onions, roughly chopped; 3 celery stalks, roughly chopped; 1 bay leaf; Small bunch of parsley; 2 cloves garlic, smashed; 4–6 quarts water (enough to cover ingredients by at least 2 inches)

Description

A rich, aromatic stock made from roasted root vegetables and herbs, perfect for soups, stews, and vegetarian dishes.

Ingredients

Scale

6 cups roughly chopped vegetables (parsnip, carrots, rutabaga, winter squash, mushrooms, etc. — avoid cruciferous vegetables)
3 carrots, roughly chopped
2 large onions, roughly chopped
3 celery stalks, roughly chopped
1 bay leaf
Small bunch of parsley
2 cloves garlic, smashed
4–6 quarts water (enough to cover ingredients by at least 2 inches)

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Instructions

Preheat oven to 400°F (200°C).
Spread chopped vegetables on a baking sheet and roast for 15–20 minutes until well caramelized.
Transfer roasted vegetables to a large (12-quart) stock pot.
Add carrots, onions, celery, bay leaf, parsley, garlic, and water.
Bring to a boil, then reduce heat and simmer for 2–3 hours.
Let cool, strain through a fine mesh strainer, and discard solids.