2000s Recipes + Menus

Vegetable Stock

Makesabout 2 quarts
  • Active time:30 min
  • Start to finish:1 1/2 hr
November 2001
  • 1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces
  • 1 lb shallots, left unpeeled, quartered
  • 1 lb carrots, cut into 2-inch pieces
  • 2 red bell peppers, cut into 1-inch pieces
  • 6 fresh flat-leaf parsley sprigs (including stems)
  • 5 fresh thyme sprigs
  • 4 garlic cloves, coarsely chopped
  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • 2 bay leaves (not California)
  • 1 cup canned crushed tomatoes
  • 2 qt water
  • Preheat oven to 425°F.
  • Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.
  • Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper. Skim off fat.
Cooks' note: Stock keeps, covered and chilled, 1 week, or frozen 3 months.
Subscribe to Gourmet