Roasted Vegetable Stock

Name: Roasted Vegetable Stock
Total time: PT0D0H0M
Yield: makes about 3 cups
Ingredients: 3 small onions, peeled and halved; 2 fat carrots, peeled and halved; 2 cloves garlic, peeled and crushed; 2 fat parsnips, peeled; 1 small squash, quartered; 2 handfuls fresh thyme; 1 cup white wine

Serves
makes about 3 cups

SAVEUR EDITORS

This is a great tip for using those extra vegetables that always seem to accumulate in the pantry. Start by using them as a "rack" for roasting meat, as we did in our Harvest Pork Loin, add a little water and wine, and—voila!--a delicious vegetable stock.

Ingredients

3 small onions, peeled and halved
2 fat carrots, peeled and halved
2 cloves garlic, peeled and crushed
2 fat parsnips, peeled
1 small squash, quartered
2 handfuls fresh thyme
1 cup white wine

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Instructions

Step 1

Toss onions, carrots, garlic, parsnips, and squash into a roasting pan with thyme and place the meat on top.

Step 2

After the roast is cooked, simmer the vegetables, rich with pan juices, in 4 cups water and wine for 2 hours, strain the stock, cool it, and freeze for later use in soups or stews.

Toss onions, carrots, garlic, parsnips, and squash into a roasting pan with thyme and place the meat on top.
After the roast is cooked, simmer the vegetables, rich with pan juices, in 4 cups water and wine for 2 hours, strain the stock, cool it, and freeze for later use in soups or stews.