Vegetable Stock
Everyone needs a good veggie stock in their portfolio, and Cara Mangini offers a magical one! Chocked full of flavorful veggies, this mostly hands-off recipe will offer you multiple quarts of liquid gold that you can add to pasta, soups, stews, rice, meat—really anything your heart desires.
Moreover, it’s a great way to sneak some veggie-laden nutrients into your meals and add joyful flavors to each bite. This stock will for sure impress anyone who takes a sip, and it’s a pretty hands-off way to cook up a showstopper for any happy get-together. Enjoy this lovely kitchen staple!
Ingredients
Instructions
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Step 1
Preheat your oven to 400 degrees Fahrenheit.
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Step 2
Lay all of your vegetables (onion, carrots, parsnip, leek, bell pepper, turnip, garlic cloves) out onto a large baking sheet and toss in olive oil until they are lightly coated. Season lightly with salt to taste.
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Step 3
Roast the vegetables until tender and your fork can easily pierce them (about 40 minutes).
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Step 4
Transfer the vegetables into a large soup pot and add five quarts of water. You can also add any trimmings from your vegetables for an extra bump and less waste.
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Step 5
Bring mixture to a boil and scrape off the foam.
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Step 6
Add your bay leaves, herbs, and peppercorns to the soup.
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Step 7
Reduce heat and simmer until the vegetables are melty (about 1 hour) and season again with salt to taste.
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Step 8
Pour the stock through a double mesh strainer and enjoy it on its own, or add it to a multitude of dishes for intense, layered flavor.
Servings 3
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 17.9g28%
- Saturated Fat 3.2g16%
- Sodium 907mg38%
- Potassium 1809mg52%
- Total Carbohydrate 79.8g27%
- Dietary Fiber 18.2g73%
- Sugars 12.9g
- Protein 9.3g19%
- Calcium 445 mg
- Iron 26 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Adaptations
This stock is naturally gluten-free, vegetarian, and vegan!
Feel free to swap these veggies with other ones that are in season, or more easily accessible. You can treat this recipe as skeleton instructions for how to make stock!
