Roasted-Vegetable Stock
- Total Time
- 1 hour 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4carrots, cut into ¼-inch slices
- 1large celery rib, cut into ¼-inch slices
- 3Jerusalem artichokes, cut into ¼-inch slices
- 1large onion, cut into ½-inch pieces
- 1large leek, white part thinly sliced, plus 1 cup chopped inner greens
- 1cup diced celery root
- 6large cloves garlic
- 2tablespoons olive oil
- 2teaspoons salt
- ¼teaspoon peppercorns
- ½cup coarsely chopped parsley
- 1bay leaf
- 2sprigs thyme
- 1teaspoon soy sauce
Nutritional analysis per serving (2 servings)
16 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 51 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees. Place the carrots, celery, Jerusalem artichokes, onion, leek, celery root and garlic in a large roasting pan. Add the olive oil, toss and roast in the oven, stirring every 10 minutes until browned, about 40 minutes. Transfer vegetables to a stockpot, add the remaining ingredients (except soy sauce) and 2 quarts of water and bring to a boil. Cover the pot, lower heat and simmer for 40 minutes. Strain, pressing out as much liquid as possible, and discard the solids. Add the soy sauce and use in the recipe above.
Private Notes
Comments
I substituted parsnips for the artichoke and it turned out great.
I skipped the artichokes because I couldn't find any and time was of the essence. Also, I forgot about the soy sauce. Otherwise, made as directed and used it for matzoh ball soup for two guests who are vegetarian. They both LOVED it. Sent them home with the recipe.
I’ve made this stock several times and it adds so much depth and flavor to my soups. Jerusalem artichokes don’t agree with me so I subbed with a parsnip and it’s delicious!
Recipe says to add soy sauce to the recipe above
The recipe says "Add the soy sauce AND USE in the recipe above." I wonder what recipe is associated with this wonderful stock? NYT Cooking, can you help here?
Jerusalem artichokes don't agree with me so I left them out and increased carrots by one. The flavor was a bit sweet for me. I cooked it down some more and then added lemon juice from a small wedge of lemon and that did the trick for me.