Roasted-Vegetable Stock

  • Prep 15 min
  • Total 2 hr 25 min
  • Servings 5

Ingredients

  • 6 cups large pieces mild vegetables (carrots, celery, whole mushrooms, potatoes and sweet potatoes)
  • 2 medium onions, cut into fourths
  • 2 cloves garlic, peeled
  • 8 cups cold water
  • 1/2 cup parsley sprigs
  • 1 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1 sprig basil or 1 teaspoon dried basil leaves
  • 1 sprig marjoram or 1 teaspoon dried marjoram leaves
  • 1 sprig thyme or 1 teaspoon dried thyme leaves
  • 1 bay leaf

Steps

  • 1
    Heat oven to 400°. Grease jelly roll pan, 15 1/2 x10 1/2 x1 inch. Spread vegetables, onions and garlic in pan. Bake uncovered 45 to 60 minutes or until vegetables are deep golden brown and tender.
  • 2
    Remove vegetables from pan; place in 4-quart Dutch oven. Pour 1/2 cup of the cold water in pan. Scrape pan to remove browned particles; add water and particles to vegetables.
  • 3
    Heat vegetables, remaining cold water and remaining ingredients to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
  • 4
    Cool broth slightly; strain broth. Cover and refrigerate up to 3 days or seal tightly and freeze up to 3 months. Stir before using.

  • Short on time? Try Progresso® broths available in 32-ounce cartons in the soup section of your supermarket.
  • Caramelizing turns vegetable starches into sugar, producing a rich, slightly sweet, roasted flavor. Caramelized vegetables will be deep golden brown and sticky to the touch. They also add extra depth of flavor to the broth.

Nutrition Facts

Serving Size: 1 Serving
Calories
10
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
450mg
Total Carbohydrate
2g
Dietary Fiber
0g
Protein
0g
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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