Roasted Vegetable Stock

14 120 122
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 50 min 7
Roasted Vegetable Stock
Health Highlights


1 bulb Garlic
2 cup sliced Yellow onion
1 1/2 cup sliced Carrots
1 cup diced Celery
1/2 tsp Black pepper
2 medium Turnip (peeled, cut into wedges)
2 tbsp Extra virgin olive oil
2 cup Leek (slices)
227 gm Cremini (Italian) mushroom (whole)
1/2 cup White wine, dry
10 cup Water
4 sprig Parsley, fresh
4 sprig Thyme, fresh
1 leaf Bay leaf


Preheat oven to 450°.

Cut off pointed end of garlic just to expose cloves. Place garlic and next 5 ingredients (through turnips) on a large jelly-roll pan. Drizzle with oil; toss well. Bake at 450° for 10 minutes. Add leek and mushrooms. Bake an additional 35 minutes or until browned and tender, stirring occasionally.

Spoon vegetables into a Dutch oven. Pour wine into jelly-roll pan, scraping to loosen browned bits. Add wine mixture, 10 cups water, and remaining ingredients to vegetable mixture; bring to a boil. Reduce heat, and simmer 1 hour, stirring occasionally.

Strain through a fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.

Nutrition Facts

Per Portion

Calories 122
Calories from fat 39
Calories from saturated fat 5.7
Total Fat 4.4 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.9 g
Cholesterol 0
Sodium 91 mg
Potassium 552 mg
Total Carbohydrate 16.6 g
Dietary Fiber 4.0 g
Sugars 6.2 g
Protein 2.9 g

Dietary servings

Per Portion

Vegetables 3.4

Energy sources


Meal Type(s)