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Homemade Vegetable Stock
Recipe Intro From mollyjean4

 One of the first lessons I learned in culinary school was how to make stock. At the time it felt so complicated; I was so worried about messing up that batch and disappointing (a rather intimidating chef). Fast forward 13 years and hundreds of batches of stock later and I've come to realize it's really not that deep!  Roast some veggies and aromatics, add a little tomato paste, add some water and simmer until it tastes good. Easy! The best part about vegetable stock is you can all sorts of odds and ends into it to deepen the flavor. Got lots of carrots sitting around? Use them! Got some herbs that have seen better days? Toss 'em in! As long as the ingredient isn't too bitter, it will work well in stock. Stock is the base of so many amazing dishes; soups, risottos, braises and more so be sure to nail the technique so you can use it all all of the savory recipes you're churning out while at home! 


Prep time 10mins
Cook time 3hrs
Serves or Makes: 6 cups
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  • 6 carrots, chopped
  • 3 onions, skin on, cut into wedges
  • 3 stalks celery, chopped
  • 2 scallions, chopped
  • 1 sweet potato, chopped
  • 1 shallot, chopped
  • 1 zucchini, roughly chopped
  • 1 celery root, roughly chopped
  • 2 tablespoons tomato paste
  • 1 bunch parsley
  • 1 tablespoon black peppercorns
  • olive oil, as needed


  • Step 1

    Preheat the oven to 425˚F. Coat one large (or two regular sized) sheet pans with olive oil and add all of the chopped vegetables. Roast for 20 minutes, then stir and return to the oven for 20 more minutes.

  • Step 2

    After 20 minutes of roasting, remove vegetables from the oven and add tomato paste, tossing to coat. Return to the oven for 10 more minutes.

  • Step 3

    Transfer the vegetables to a large stock pot, and deglaze the sheet pan with water, scraping up any brown bits that have formed on the bottom. Add liquid collected from the pan to the stock pot, then add parsley and peppercorns. Fill pot with cold water.

  • Step 4

    Set pot on the stove and bring to a boil, reduce heat to a simmer and cook for about 90 minutes, or until deep brown in color and full or flavor. Strain through a fine mesh strainer, then cool slightly before storing in glass jars.