Roasted Vegetable Stock

Cooking Light
7 cups (serving size: 1 cup)


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1 whole garlic head
2 cups (1-inch) slices onion
1 1/2 cups (1-inch) slices carrot
1 cup (1-inch) slices celery
1/2 teaspoon black pepper
2 medium turnips, peeled and each cut into 3 wedges
2 tablespoons extra-virgin olive oil
2 cups (1-inch) slices leek
8 ounces whole cremini mushrooms
1/2 cup dry white wine
10 cup water
4 fresh parsley sprigs
4 fresh thyme sprigs
1 bay leaf


1. Preheat oven to 450°.

2. Cut off pointed end of garlic just to expose cloves. Place garlic and next 5 ingredients (through turnips) on a large jelly-roll pan. Drizzle with oil; toss well. Bake at 450° for 10 minutes. Add leek and mushrooms. Bake an additional 35 minutes or until browned and tender, stirring occasionally. Spoon vegetables into a Dutch oven. Pour wine into jelly-roll pan, scraping to loosen browned bits. Add wine mixture, 10 cups water, and remaining ingredients to vegetable mixture; bring to a boil. Reduce heat, and simmer 1 hour, stirring occasionally. Strain through a fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.

Created date

October 2009

Nutritional Information

Calories 50
Fat 4.7 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 0.7 g
Protein 0.4 g
Carbohydrate 2.2 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 8 mg
Calcium 9 mg