Roasted Vegetable Stock Recipe

Carrots: Adds sweetness and a vibrant color to the stock.

Celery: Provides a subtle, aromatic flavor that enhances the overall taste.

Onion: Adds a rich, savory depth to the stock.

Garlic: Infuses the stock with a robust, aromatic flavor.

Tomatoes: Contributes acidity and a slight sweetness, balancing the flavors.

Mushrooms: Adds an earthy, umami flavor to the stock.

Olive oil: Helps roast the vegetables, bringing out their natural sweetness.

Water: The base liquid for the stock, extracting flavors from the vegetables.

Bay leaves: Adds a subtle, herbal note to the stock.

Black peppercorns: Provides a mild heat and complexity to the flavor.

Salt: Enhances and balances the overall taste of the stock.

When roasting the vegetables, make sure to spread them out evenly on the baking sheet to ensure they brown properly. Overcrowding can lead to steaming instead of roasting, which will affect the depth of flavor in your stock.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a good alternative.

• celery stalks - Substitute with fennel stalks: Fennel provides a similar crunch and a slightly sweet, anise-like flavor.

• onion - Substitute with leeks: Leeks offer a milder, sweeter flavor that works well in stocks.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor similar to garlic.

• tomatoes - Substitute with red bell peppers: Red bell peppers add a similar sweetness and depth of flavor.

• mushrooms - Substitute with zucchini: Zucchini adds a mild flavor and similar texture to the stock.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it suitable for roasting.

• water - Substitute with vegetable broth: Vegetable broth adds more depth and complexity to the stock.

• bay leaves - Substitute with thyme: Thyme provides a similar earthy, aromatic flavor.

• black peppercorns - Substitute with white peppercorns: White peppercorns offer a similar heat and flavor profile.

• salt - Substitute with tamari: Tamari adds a salty, umami flavor and is a good alternative for seasoning.

• Allow the roasted vegetable stock to cool completely before storing. This prevents condensation and bacterial growth.
• Use airtight containers or jars to store the stock. Glass jars, BPA-free plastic containers, or even resealable freezer bags work well.
• Label each container with the date and contents. This helps you keep track of freshness and avoid any mystery containers in the fridge or freezer.
• For refrigeration, store the stock in the airtight containers for up to 5 days. Ensure the fridge is set to 40°F (4°C) or below.
• For freezing, divide the stock into smaller portions. This makes it easier to thaw only what you need. Ice cube trays are perfect for small amounts, while larger containers can hold more substantial portions.
• Leave some space at the top of each container before freezing. Liquids expand when frozen, and this prevents the containers from cracking.
• Freeze the stock for up to 3 months. Ensure your freezer is set to 0°F (-18°C) or lower.
• To thaw, transfer the desired amount of stock from the freezer to the refrigerator. Allow it to thaw overnight. For a quicker method, place the sealed container in a bowl of cold water.
• Reheat the vegetable stock on the stove over medium heat until it reaches a simmer. Avoid boiling, as this can alter the flavor.
• Use the thawed stock within 3 days for the best flavor and quality.

• stovetop method: pour the roasted vegetable stock into a pot. heat over medium heat, stirring occasionally, until it reaches your desired temperature. this method ensures even heating and allows you to adjust the seasoning if needed.

• microwave method: transfer the stock to a microwave-safe container. cover loosely with a microwave-safe lid or plastic wrap. heat on high for 2-3 minutes, stirring halfway through. be cautious as the container may become hot.

• slow cooker method: pour the vegetable stock into a slow cooker. set it to low and heat for 1-2 hours. this method is perfect if you want to keep the stock warm for an extended period without constant monitoring.

• double boiler method: place the stock in a heatproof bowl. set the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. stir occasionally until heated through. this gentle method prevents scorching and maintains the flavor.

• sous vide method: pour the vegetable stock into a vacuum-sealed bag or a ziplock bag with the air removed. set your sous vide machine to 165°f (74°c) and immerse the bag in the water bath. heat for about 30 minutes. this method preserves the aroma and nutrients of the stock.

• Oven: Used to roast the vegetables at 400°F (200°C) to enhance their flavors.

• Baking sheet: Provides a flat surface to spread the vegetables evenly for roasting.

• Large pot: Holds the roasted vegetables and water for simmering to create the stock.

• Knife: Essential for chopping the carrots, celery, onion, tomatoes, and halving the garlic and mushrooms.

• Cutting board: A safe surface to chop and prepare the vegetables.

• Tongs: Useful for tossing the vegetables with olive oil and transferring them to the baking sheet.

• Measuring spoons: Ensures accurate measurement of olive oil, salt, and peppercorns.

• Strainer: Used to separate the liquid stock from the solid vegetables after simmering.

• Mixing bowl: Helps in tossing the vegetables with olive oil before roasting.

• Wooden spoon: Useful for stirring the vegetables and stock during the cooking process.

Pre-chop vegetables: Chop carrots, celery, onion, garlic, tomatoes, and mushrooms in advance and store them in the fridge.

Use a food processor: Speed up chopping by using a food processor for uniform pieces.

Batch roasting: Roast extra vegetables and freeze them for future stock.

Quick boil: Use an electric kettle to pre-boil water before adding it to the pot.

Simmer with a lid: Cover the pot while simmering to reduce cooking time and retain flavors.