Brown Vegetable Stock
15m prep 1h 15m cook 1h ready
A rich, roasted vegetable stock made from browned vegetables and aromatics, simmered with herbs and peppercorns. Perfect as a base for soups and stews.
Make This Recipe Part of Your Week
Add it to a free meal plan or jump straight to a shopping list—no account required.
Save It. Plan It. Shop It.
Ingredients
- 1 tablespoon vegetable oil or butter
- 1 large unpeeled onion, thinly sliced
- 2 celery ribs, including leaves, chopped
- 1 large carrot, chopped or shredded
- (1 medium turnip or parsnip, chopped or shredded)
- (2 cups shredded lettuce)
- (1 ounce dried mushrooms or 4 ounces fresh mushrooms or mushroom trimmings)
- (1 tablespoon tomato paste, or any tomato skins)
- 4 sprigs parsley
- 3 sprigs thyme
- 1 bay leaf
- 1 teaspoon white or black peppercorns
- Cold water to cover
Add Ingredients to Shopping List
Use the servings and units above—your list will match what you see here. No account required.
Create Shopping ListLet's Cook
-
Step 1.
Preheat the oven to 425°F. Prepare the ingredients for Vegetable Stock, cutting the vegetables into 2-inch chunks and leaving any fresh mushrooms whole. Place in a lightly oiled roasting pan or on a rimmed baking sheet and roast, stirring occasionally, until everything is well browned, about 45 minutes. Transfer the vegetables to a large saucepan or pot and add 8 cups cold water along with the parsley, thyme, bay leaf, peppercorns, and any dried mushrooms. Bring to a boil, partially cover, and simmer for 30 minutes. Strain well, cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.
Planning More Than One Meal?
Build a free week plan and get one consolidated shopping list. No account required to try it.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.