With ribbons of basil leaves all over, this salad tastes incredibly fresh. To your liking, add dressing.
| Prep Time: | 35 mins |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 5 mins |
| Servings: | 8 |
| Yield: | 8 cups |
Ingredients
- 1 whole head garlic
- 4 carrots, cut into chunks
- 4 stalks celery, cut into chunks
- 3 onions, cut into chunks
- 1 green pepper, quartered
- 1 tomato, quartered
- ⅓ cup olive oil
- salt and pepper to taste
- 8 cups water
- 1 ½ teaspoons dried thyme
- 1 ½ teaspoons dried parsley
- 2 bay leaves
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables; season with salt and pepper.
- Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
- Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Place the carrots, celery, onion, pepper, and tomato in the stock pot. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain and cool.
Reviews
I made a double batch and followed the recipe, except that I used only about 3 TBSP of Olive Oil, added 12 whole Peppercorns and used fresh herbs (parsley and thyme). The aroma from roasting the vegetables was heavenly, and roasting gave the stock depth. I would always roast my vegetables from now on. I poured the finished stock into 500ml Mason Jars and got 3 Mason Jars and 1/4 cup of stock. Thank you for a great recipe, SarahHouston.
I didn’t make changes because then I would t feel qualified to give it a review…but I would probably add a couple more onions. Maybe just one. Also I’d add more peppercorns.
So good! I roasted the veggies in left over bacon grease from breakfast. I know, not healthy. this made about 25 oz. of stock broth shown in the jar. Then I blended the solids, as someone else suggested, added some milk, Greek yogurt, and ricotta cheese to make the delicious creamy soup.
Good recipe, but DON’T discard the garlic husk!! It adds flavor to the stock. Same for onion skins. I keep a gallon ziploc bag of vegetable remnants (the ends of carrots, carrot skins from peeling them, onion skins, cucumber skins, the bottom of celery, the tops of celery, etc., all the stuff we cut off ) in the freezer , then roast everything and make stock when the bag is full.
Very good recipe especially considering I had to make it without onions and garlic due to dietary restrictions. As the recipe author states, use whatever vegetables you have on hand. For me, I used 5 stalks celery, 5 carrots, 2 tomatoes, and 1 sweet potato (skin on, halved and sliced about ½ inch thickness). Roasted the vegetables in my dutch oven first. Then, added half of the roasted veggies to another pot to make a double batch of stock. Added water to both pots along with the dried parsley and bay leaves. I had fresh thyme and added 2-3 sprigs per pot. Also, added 1 sprig fresh oregano and 6 whole black peppercorns per pot. My adjustments certainly are not necessary, but were simply to adjust for missing onion and garlic. With onion and garlic, you’ll have a much more fabulous stock I’m sure without adding additional herbs. Thanks for sharing the recipe as otherwise I wouldn’t know how to make a simple vegetable stock!
The best veggie stock I have made!
This is awesome, awesome veggie stock. The garlic really makes it, haven’t used roasted garlic in stock before and I don’t know why not. I sure will now! Roasting the veggies add richness, depth and color. Definitely worth doing the roasting step. Did not have a tomato, but I’ll try to add it next time. I drank it in a cup, piping hot, with a bit of added salt, black pepper and a sprig of fresh thyme. Lovely.
I make gallons and gallons of vegetable stock starting in Oct. thru March. I use turnips, cabbage, onion, squash, tomato juice, collard greens, garlic, carrots and celery. I do add two pints of homemade bone broth, and poultry seasoning per 4 gallons. After straining it I freeze it quart and pint size jars. I made this for my husband when he had a stomach flu. He loved it and now the kids come over and take as much as I’ll let them have. It’s great for flu and colds. But it can get kind of expensive if you drink it like we do. I fast on it a couple of days a week, drinking up to 1/2 gallon or more a day. I make half of it spicy for my husband and he takes it to work. It would be great if you’re dieting, drinking it before meals.
Lovely flavor,and very rich.My family loved it! I Recommend it.
really good for vegetable stock- I keep ends and scraps of vegetables in my freezer and make veg stock when my freezer bag is full- wonderful for rice, etc instead of water:) I can quarts and keep it on hand all the time
I love this because I can leave out the items I am allergic to, add what’s getting old in the veggie drawer, and it’s still a terrific broth! It’s fall, so kitchen is full of squash. I used a big butternut, carrots, onions, turnips and garlic for the roasting. It was hard to save it for the boiling pot, so TASTY. Yesterday added celery and swiss chard from the freezer, fresh parsley, and mushrooms. Seriously yummy. Would possibly add a squeeze a lemon if I were eating it as a consomme’. Tonight I will use some to make some apple-broccoli soup, then the rest goes in the freezer in quart portions for future use. (Just bought the chest freezer; how did we ever live without one!)
This stock was so easy, so amazingly flavorful and I was thoroughly impressed! Will make it time and time again, for sure
This is by far the best recipe for making veggie stock. Just don’t forget the salt.
I have returned to this recipe every year for our Daniel Fast. It makes the best flavor broth I have every had! Well worth the time and effort.
We found this recipe to be absolutely delicious. Followed the recipe as written but without adding salt (hubs is on salt free diet). It definitely needs salt. The flavor was outstanding. I used dried thyme leaves as opposed to ground thyme. I also made a double batch and got about a quart of broth. Thanks, Sarah, for sharing this wonderful recipe.
Good flavour and very adaptable, but a couple issues: 1. I never add salt to the base recipe. Salt can be added when used in other recipes (soups, pilafs, etc.). Otherwise, it can be too salty when reduced. 2. The yield does not consider evaporation in the simmering process. I got about 6 cups of liquid using the minimum time and lowest simmering heat. I’d also like to try using less olive oil.
Excellent combination. I added a yellow squash & a zucchini to my roasting pan & it was wonderful. Easy enough to make our own when the local grocery doesn’t carry it.
Really Good! Maybe a bit to much oil. I left out the green pepper (don’t care for them). I also pureed the strained vegetables and froze them in 2 Tbsp portions in ice cube trays. I used this to make a variation of butternut squash soup from this site with pureed pumkin from my garden. 1 c. pumpkin puree 1 c. roasted veg. stock 2 Tbsp roasted veg. puree Heat through, add salt, pepper and nutmeg to taste. Delicious!
It’s funny how it can sometimes be quite pricey to make your own vegetable stock, at least as measured against bullion. This recipe uses pretty low-cost vegetables (especially if you omit the bell pepper) and the solids should absolutely be reserved and used for another time. As others have said, it makes your kitchen smell amazing!
I followed this to a tee except I put this in my crock pot to simmer overnight since I didn’t want to wait up for it. Turned out wonderful. Thank you for the excellent recipe!
Easy peasy and perfect results. Roasting gives so much flavour!