This rich vegetable stock recipe uses roasted vegetables to produce deep flavors. If you don’t have the exact vegetables listed, you can substitute or add almost any kind of other vegetables in their place. It is a great way to use up some veggies that might be nearing the end of their refrigerator life.
- 2 medium yellow onions, peeled and cut into halves
- 4 stalks celery, cut into 1-inch chunks
- 3 medium carrots, cut into 1-inch chunks
- 1 small bulb garlic, outer paper removed, bottom removed, and cut in half horizontally
- 1 tablespoon olive oil
- 8 cups water
- 1 medium (about 8 ounces) rutabaga, peeled and cut into large chunks
- Stalks of 1 fresh fennel bulb
- Small bunch of fresh parsley stalks
- 1 teaspoon black peppercorns
- Salt to taste
- Place onion halves cut side up into a baking dish. Low-broil in an oven for 35 to 40 minutes. The tops should be slightly carbonized.
- After the onions are finished, heat the olive oil at a medium heat in a large soup pot. Saute the celery, carrots, and garlic for about 5 minutes.
- Add the water, rutabaga, fennel stalks, parsley stalks, and black peppercorns to the sauteed vegetables. Cover, bring to a boil, then reduce heat to simmer. Let simmer for 45 minutes, then salt to taste.
- Using a colander or sieve, separate the boiled vegetables from the stock, reserving the stock. Makes about 6 cups.