This vegetable stock is not unlike Jus Rôti (page 163) but without the meat—the roasting step adds a layer of flavor that is a welcome addition to otherwise one-dimensional vegetable stocks. Although this is hardly a bare-bones stock, the addition of mushrooms or more root vegetables (especially parsnips) will give it even more oomph.
Recipe information
Yield
makes 1 gallon
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Put the olive oil in a large roasting pan and add the leeks, carrots, celery, potatoes, and garlic; toss well to coat the vegetables with the oil and put the pan in the oven.
Step 2
Roast, shaking the pan occasionally and turning the vegetables over once or twice, until everything is nicely browned, about 45 minutes.
Step 3
Use a slotted spoon to scoop all the vegetables into a stockpot; add the remaining ingredients except salt and 3 quarts water. Set over high heat.
Step 4
Put the roasting pan over a burner set to high and add about 1 quart water, depending on the depth of the pan. Bring it to a boil and cook, scraping off all the bits of food that have stuck to the bottom. Pour this mixture into the stockpot, then bring to a boil. Partially cover and adjust the heat so the mixture sends up a few bubbles at a time. Cook until the vegetables are very soft, 30 to 45 minutes.
Step 5
Strain, pressing on the vegetables to extract as much juice as possible. Taste and add salt if necessary. Use, refrigerate for 4 to 5 days (longer if you boil it every third day, which will prevent spoiling), or freeze.
