Roasted Root Vegetable Stock
Recipe type: Soup, stock, staple
Serves: 6-8 cups
  • 2 pounds carrots, cut into 1-inch pieces
  • 2 pounds yellow onions, trimmed, peeled, and cut into 1-inch pieces
  • 1 head garlic, separated into cloves (unpeeled)
  • 2 tablespoons olive oil
  • 3½ quarts cold water
  • 1 pound parsnips, cut into 1-inch pieces
  • 1 small turnip, cut into 1-inch pieces
  • 1 celery rib with its leaves, cut into 1-inch pieces
  • 1 (1-inch) piece ginger root, cut into ⅛-inch thick rounds
  1. Preheat the oven to 400˚F.
  2. In a medium bowl, toss together half the carrots, parsnips, onions, and garlic cloves with the oil, and spread them across one or two baking sheets. Roast for 40-50 minutes, stirring occasionally, until the vegetables are well caramelized.
  3. In the meantime, put the remaining vegetables, along with 2 quarts of the water in a large saucepan. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, until the other half of the vegetables are finished roasting.
  4. Add the roasted vegetables and an additional 6 cups water to the saucepan. Bring to a boil over high heat. Reduce the heat to low, and simmer, uncovered, for 1½ hours.
  5. Strain the stock and discard the solids.
Recipe by Spoon With Me at