Roasted Vegetable Stock

  • Serves

    makes about 3 cups


This is a great tip for using those extra vegetables that always seem to accumulate in the pantry. Start by using them as a "rack" for roasting meat, as we did in our Harvest Pork Loin, add a little water and wine, and—voila!--a delicious vegetable stock.


  • 3 small onions, peeled and halved
  • 2 fat carrots, peeled and halved
  • 2 cloves garlic, peeled and crushed
  • 2 fat parsnips, peeled
  • 1 small squash, quartered
  • 2 handfuls fresh thyme
  • 1 cup white wine


Step 1

Toss onions, carrots, garlic, parsnips, and squash into a roasting pan with thyme and place the meat on top.

Step 2

After the roast is cooked, simmer the vegetables, rich with pan juices, in 4 cups water and wine for 2 hours, strain the stock, cool it, and freeze for later use in soups or stews.

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