Roasted Vegetable Stock

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 50
  • Fat: 4.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 0.4g
  • Carbohydrate: 2.2g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 8mg
  • Calcium: 9mg


  • 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. 1. Preheat oven to 450°.
  2. 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.
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