How to make Roasted Vegetable Stock

I love roasting my vegetables!! I find that if you roast your vegetables it brings a natural richness and robust flavours of vegetables. Roasting your vegetables for stock takes vegetable stock to a complete whole new level.

Ingredients:

30ml Olive Oil

3 Large Carrots - Peeled

2 Medium Parsnips - Peeled

2 Red Onions - Peeled and Cut in Quarters

2 Celery Stalks

5 Cloves of Garlic - Unpeeled

3 Tomatoes - Halved

250g Mushrooms

3 Thin slices of Ginger - Unpeeled

Handful of Parsley

1 Sprig of Rosemary

Few sprigs of Thyme

8 Cups of Water

Method:

Preheat your oven 200C. 

Add your carrots, parsnips, onions, celery, garlic, ginger, and mushrooms.  Drizzle the olive oil to coat your vegetables. Sprinkle the leaves of the rosemary over the vegetables. Roast for 30 min until lightly coloured.

Transfer the vegetables to a large stockpot or saucepan and scrape any of that brown bits left at the bottom of the pan (called fond) and add it to the saucepan.

Add tomatoes, water, parsley, thyme, and a pinch of salt. Bring to a boil over high heat.  Once its boiling turn the heat down to a gentle simmer for 1 hour, until the vegetables are tender and the stock is richly flavoured.