Brown Vegetable Stock

Name: Brown Vegetable Stock
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 1 servings
Cuisine: World
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

A rich, roasted vegetable stock made from browned vegetables and aromatics, simmered with herbs and peppercorns. Perfect as a base for soups and stews.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

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

Let'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.