Roasted Vegetable Stock
Recipe and photo by Tami Ganeles Weiser
one-half cup servings (8 cups total)
Prep Time: 15 minutes Cook Time: 2 hours 50 minutes
Use as a rich base for pilaf, couscous, quinoa, and other grain dishes. It's also delicious as a stand alone soup to warm you on a chilly day.
2 tablespoons extra virgin olive oil
6 large carrots, cut in 2-inch pieces
5 leeks, white parts only, cleaned, cut in 2-inch pieces*
3 medium onions, with skin, cut in 2-inch pieces
1 parsnip, cut into 4 pieces
4 medium yellow onions, skin only**
½ cup acorn squash, skin only**
12 cups fresh baby spinach, tightly packed or 2 large bags of frozen baby spinach
8 cups of water or low sodium vegetable stock
2 cups celery
Stems from 2 parsley bunches
4 fresh thyme sprigs
6 bay leaves
12 black peppercorns
2 heads of garlic, bottom end removed, skin on
2 cups dry white wine***
3 tablespoons (24 grams) agar agar
* It’s critical to clean leeks well. Once the green parts have been cut and discarded, slice the leek in half lengthwise. Unravel each layer and place in a large bowl of water. Swirl the leeks around to dislodge any grains of dirt or sand, which will sink to the bottom of the bowl. Remove leeks piece by piece and rinse thoroughly under water. Pat dry on a kitchen towel.
** Use the reserved peels and skins from onions and squash used in other recipes. Save them in plastic bags in the freezer for up to 2 months. Any winter squash peel may be saved in this way.
*** The white wine is essential to the flavor of the stock. Choose a dry, acidic wine of good drinking quality, such as Sauvignon Blanc or Sancerre.
- Be sure to use fresh vegetables for this stock. Vegetables may be prepped in advance, wrapped in moist paper towels and stored in plastic bags for up to 8 hours before using.