Roasted vegetable stock

From Chuck Sudo


1 large carrot, coarsely chopped
2 or 3 stalks of celery, coarsely chopped, including leafy ends
2 small zucchini, coarsely chopped
2 leeks, white and light green parts only, sliced in half keeping the root end in tact and cleaned under running cold water
1 1/2 yellow onions, quartered (don’t bother to peel the skin off)
2 red bell peppers, quartered and seeded (I forgot to get them, so I used half a jar of roasted red peppers I happened to have)
1 head of garlic
2 or 3 shallots, halved (don’t bother to peel the skin off)
2 cup mushroom stems (caps reserved for another use) I used a mix of crimini and baby bella
leaves from 4 sprigs fresh marjoram
leaves from 4 springs fresh thyme
extra-virgin olive oil
1/2 cup or so dry white wine (for this I used Pabst Blue Ribbon)
12 cups water
1/2 cup crushed, canned tomatoes
1 bay leaf
Kosher salt and freshly ground black pepper


Preheat your oven to 450 degrees F.  Place the chopped carrot, celery, zucchini, leeks, yellow onions, red bell peppers, garlic, shallots, and mushroom stems on a rimmed baking sheet.  Scatter over the marjoram and thyme and then generously drizzle with olive oil.  Using your hands, toss to get everything coated.

Slide the baking sheet into the oven and roast for 45 minutes, turning the vegetables with a spatula every 15 minutes.  When the vegetables are finished roasting, transfer them to a deep pot.

Add in the 12 cups of water, the tomatoes, and bay leaf.  Cover and bring to a boil.  Meanwhile, place the baking sheet over two burners and heat over medium-high heat.  Pour in the white wine and using a whisk, deglaze the pan.

Pour the wine in with the vegetables and water.  Once the pot comes to a boil, remove the lid, reduce the heat, and simmer for 45 minutes.  Strain the stock using a colander set over a large bowl, pressing down on the vegetables to squeeze out as much liquid as possible.  If you like, you can strain again to make the stock very clear and remove the little bits and thyme, marjoram and any vegetable pulp, but it’s not necessary.  You can also fish out the garlic head and squeeze out the soft, sweet garlic inside and stir it into the broth for extra flavor.


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