Vegetable Stock

Name: Vegetable Stock
Ingredients: 2 cups large dice yellow onions; 2 cups large dice leeks, green and white parts, well rinsed; 2 cups mushroom trimmings, wiped clean; 1 cup large dice carrots; 1 cup large dice celery; 1 cup large dice turnips; 1 cup large dice parsnips; 1 cup large dice yellow squash; 1 cup large dice zucchini; 8 Roma tomatoes, quartered; 1/2 cup garlic cloves, peeled; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon fresh cracked black pepper; 1 gallon water; 2 tablespoons fresh thyme, or 2 teaspoons dried; 8 parsley stems; 4 basil stems; 2 bay leaves; 2 cups white wine

20 ingredients

11 steps

Ingredients

2 cups large dice yellow onions
2 cups large dice leeks, green and white parts, well rinsed
2 cups mushroom trimmings, wiped clean
1 cup large dice carrots
1 cup large dice celery
1 cup large dice turnips
1 cup large dice parsnips
1 cup large dice yellow squash
1 cup large dice zucchini
8 Roma tomatoes, quartered
1/2 cup garlic cloves, peeled
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 gallon water
2 tablespoons fresh thyme, or 2 teaspoons dried
8 parsley stems
4 basil stems
2 bay leaves
2 cups white wine

Directions

1

Preheat the oven to 400 degrees F.
2

In a large roasting pan, spread the onions, leeks, mushrooms, carrots, celery, turnips, parsnips, squash, zucchini, tomatoes and garlic cloves.
3

Drizzle with the olive oil, and season with the salt and pepper, stirring to coat.
4

Roast for 45 minutes, stirring, every 15 minutes to brown evenly.
5

Remove from the oven and transfer to a large pot.
6

Add the water and herbs, and bring to a boil.
7

Reduce the heat and simmer for 20 minutes, skimming to remove any foam that rises to the surface.
8

Add the wine and cook for 30 minutes.
9

Remove from the heat and strain through a fine mesh strainer into a clean container.
10

Use immediately, cool in an ice bath, then refrigerate in an airtight container for up to 5 days.
11

(The stock can be frozen for up to 3 months.)