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Jul 31, 2012

Roasted Vegetable Stock

Yield: about 14 cups


  • 5 carrots
  • 4 stalks celery (organic)* including the leaves
  • 3 large onions
  • 1 whole head of garlic
  • 1 green pepper
  • 1 red pepper
  • 2 tomatoes or 2 cups of grape/cherry tomatoes
  • 1/3 cup olive oil
  • 1 bunch green onions,
  • 2 Jalapeno peppers, seeded
  • 2 leeks, including ½ the green tops (sliced and thoroughly washed)
  • 2 apples and/or pears – yes, I’m telling all my secrets
  • Salt and pepper to taste
  • 16 cups of water
  • 2 bay leaves
  • ½ cup fresh herbs including Rosemary, Thyme, Parsley, Oregano, Sage, Basil, etc.


Preheat oven to 400°

Cut the top quarter inch off the head of garlic.  Thoroughly scrub vegetables and rough chop into chunks. Leave small tomatoes whole.  Skins may also be left on onions.  Drizzle the olive oil over the vegetables, add salt and pepper and toss to evenly coat.

Spread in a single layer on a large baking sheet. Roast in the preheated oven, tuning every 20 minutes for even browning for about one hour or until tender.

Add roasted vegetables to a large stock pot.  Pour in water.  Add the herbs and bay leaves.  Stir to combine and bring to a boil over medium-high heat.  Reduce heat to low and simmer for 1 ½ hours.  Strain out solids and package into individual containers or ice trays for easy portions.

This is a very concentrated stock and will do wonders for your Soups, Stews, Pasta, Rice and Vegetable dishes.  Other items that may be added are corn cobs, parsnips, butt ends of asparagus, Swiss chard leaves and stems, celery root and potato parings and mushrooms.  Experiment with your favorite combinations.

* Celery is the most pesticide sprayed vegetable according to the Environmental Working Group.  Look them up for the Dirty Dozen and Clean 15 in Fruits and Vegetables

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