Roasted Vegetable Stock
Deep, umami-rich vegetable stock built on sheet-pan roasted vegetables.
- yellow onions, quartered, skin on2
- carrots, cut into chunks4
- celery ribs, cut into chunks4
- leek, split and rinsed1
- garlic, halved crosswise1 head
- tomato, halved1
- cremini mushrooms, halved8 oz
- dried shiitake or porcini mushroom(optional)1
- kombu, 4-inch piece(optional)1 piece
- neutral oil2 tbsp
- bay leaves2
- black peppercorns10
- thyme sprigs6
- parsley stems6
- cold water, enough to cover vegetables by 2 inches, plus 1 cup for deglazing
- 1
Heat oven to 425°F. Toss the yellow onions, carrots, celery ribs, leek, garlic, tomato, and cremini mushrooms with the neutral oil on a sheet pan. Roast 35–45 minutes until deeply browned.
425F - 2
Transfer the roasted vegetables to a stockpot. Add 1 cup cold water to the sheet pan and scrape up any browned bits, then add that liquid to the pot.
- 3
Cover the vegetables with cold water by 2 inches. Add the bay leaves, black peppercorns, thyme sprigs, parsley stems, dried mushroom (if using), and kombu (if using).
- 4
Bring to a bare simmer over medium heat. Cook 45 minutes to 1 hour. Remove the kombu at the 30-minute mark to avoid bitterness.
low - 5
Strain the stock through a fine-mesh strainer. Do not press the solids — let it drain naturally for a clearer stock.
- 6
Cool to room temperature, then refrigerate up to 5 days or freeze for up to 3 months.
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