Hard French

Roasted-Vegetable Stock

Name: Roasted-Vegetable Stock
Prep time: 25 min
Cook time: 85 min
Total time: 110 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 whole head garlic; 4 carrots , cut into chunks; 4 stalks celery , cut into chunks; 3 onions , cut into chunks; 1 green pepper , quartered; 1 tomato , quartered; 0.33 cups olive oil; salt and ground black pepper to taste; 8 cups water; 2 bays leaves; 1.5 teaspoons dried thyme; 1.5 teaspoons dried parsley

Total Time

1h 50m

25m prep · 85m cook

Servings

4 people

Rating

—

Difficulty

Hard

48 views

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This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.

Ingredients

1 whole head garlic
4 carrots , cut into chunks
4 stalks celery , cut into chunks
3 onions , cut into chunks
1 green pepper , quartered
1 tomato , quartered
0.33 cups olive oil
salt and ground black pepper to taste
8 cups water
2 bays leaves
1.5 teaspoons dried thyme
1.5 teaspoons dried parsley

Instructions

1

Preheat the oven to 400 degrees F (200 degrees C).
2

Cut top off head of garlic. Arrange garlic, carrots, celery, onions, bell pepper, and tomato on a large baking sheet in a single layer; drizzle with olive oil, then season with salt and black pepper.
3

Roast in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
4

Combine water, bay leaves, thyme, and parsley in a large stock pot. Squeeze head of garlic into stock pot; discard outer husk. Add carrots, celery, onions, bell pepper, and tomato to stock pot. Bring to a boil over medium-high heat; reduce heat to low and simmer 1 1/2 hours; strain and cool.