Nothing beats homemade stock. I have always made vegetable stock on the hob. It has always been so tasty. I was wondering whether it would be tastier if I roasted the vegetables before putting them in the pot. Never I have thought about roasting the vegetables until now.
Therefore I decided to give it a go. Not only did it have lots of flavour it was very easy to prepare and cook. Although it is slightly time consuming but so worth it. I love making stock this way and I hope you will too.
Do you buy or make vegetable stock and if you do buy would you consider changing? Let me know in the comments below and please don’t forget to like and follow me.
Makes 1.5 – 2 litres
Equipment needed
- Knife
- Chopping board
- Roasting tray
- Large saucepan
- Large measuring jug
- Colander
Ingredients
- Leek x 1 large
- Onion x 1
- Carrots x 2
- Celery x 2 sticks plus leaves optional.
- Tomatoes x 2
- Garlic x 2 cloves
- Water x 2 litres
- Peppercorn x 6
- Rosemary or thyme x 2 sprigs
Method
- Start by washing and cutting your vegetables.
- Put the vegetables into a roasting tray and add in the rosemary too.
- Place the tray in the oven for about 30 – 40 minutes or until the vegetables are golden brown.
- When they are golden brown remove from the oven and leave to cool.
- Once vegetables have cooled place them at the bottom of the pan.
- Then add the water, peppercorns and bay leaves.
- Once it starts to boil turn the heat down to low and leave to simmer for 10 – 15 minutes.
- Remove from the heat and put the lid on the pan.
- When the oven has preheated carefully place the pan into the oven.
- Leave to cook for 4 – 6 hours.
- Once the stock is done carefully remove from the oven and leave to cool.
- When it’s cooled completely pour the stock through a colander and into a jug.
- Use immediately or put in the fridge over night.
- Now you can use this in stews, soup and curries.
- Alternatively it can be frozen in batches and defrosted as and when you need to use it.
- Then enjoy.
Roasted Vegetable Stock (In the Oven) was a great way to make stock. As I mentioned earlier it was easy to prepare and cook. Although slightly time consuming. All the ingredients in the stock are freezable so you can freeze it and use it when you need too. Plus it’s yummy in soups, stews, curries or as the gravy for a roast dinner. However you decide to use this stock, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 