A vegetable stock has no animal products, therefore it has no gelatin content. Use a vegetable stock when preparing vegetarian dishes or as a lighter, more healthful alternative when preparing sauces and soups. You can use almost any combination of vegetables when making a vegetable stock. My favorite stock is roasted vegetable stock. It is a recipe by Betty Rosbottom and I like it so much I want to share it with you.
Roasting the veggies really brings out the full flavor. Once the vegetables are roasted, they are simmered along with fresh and dried herbs.
Roasted Vegetable Stock
- 2 medium onions, halved and cut into 1-inch thick wedges
- 2 medium carrots, peeled and cut into 1-inch thick pieces
- 2 ribs celery, cut into 1-inch thick pieces, leaves reserved
- 2 medium leeks, white and light green parts only, halved and cut into 1-inch pieces
- 4 plum tomatoes, quartered, membranes and seeds removed
- 4 ounces mushrooms, halved
- 6 garlic cloves, peeled and smashed
- 1/3 cup good olive oil
- 2 teaspoons dried thyme
- 3 teaspoons kosher salt
- 5 sprigs fresh flat-leaf parsley
- 2 bay leaves
- Preheat oven to 425 degrees F.
- Place vegetables on a large, rimmed baking sheet and drizzle with olive oil; sprinkle with thyme and 1 teaspoon salt. Roast for 35 minutes.
- Transfer vegetables to a large saucepan. Add 8 cups water, the celery leaves, parsley sprigs, bay leaves, and the remaining 2 teaspoons salt. Bring to a boil, then reduce heat and cook at a simmer for 45 minutes.
- Remove the pot from the heat and strain stock, pressing down firmly on the vegetables to extract as much liquid as possible.
Once you get the hang of making stocks, you can begin to let your mind run wild. Go ahead and experiment. As to ingredients, anything goes. I have no doubt that the world’s best vegetable stock recipe is yet to be discovered.