Roasted Vegetable Stock

13 ingredients
3 steps

Ingredients

  • 3/4 lb cremini mushroom, halved
  • 1/2 lb shallot, left unpeeled, then quartered (6 small or 4 medium)
  • 1/2 lb carrot, cut into 1-inch pieces (3 medium)
  • 1 red bell pepper, cut into 1-inch pieces
  • 2 garlic cloves, coarsely chopped
  • 4 fresh flat-leaf parsley sprigs (including long stems)
  • 3 sprigs fresh thyme
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine
  • 1 turkish bay leaves or 1/2 california bay leaf
  • 1/2 cup canned crushed tomatoes
  • 1 quart water
  • 3/4 teaspoon salt

Directions

  1. 1
    Put oven rack in middle position and preheat oven to 425°F.
  2. 2
    Toss together mushrooms, shallots, carrots, bell pepper, garlic, parsley and thyme sprigs, and oil in a flameproof roasting pan. Roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes.
  3. 3
    Transfer vegetables with a slotted spoon to a 4-quart saucepan. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 1 to 2 minutes. Transfer to saucepan and add bay leaf, tomatoes, water, and salt. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 minutes. Pour stock through a large fine-mesh sieve into a bowl, pressing hard on and then discarding solids.

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