Stock made with roasted vegetables for a more complex range of flavors. This recipe can be used in several dishes, such as risottos, soups, and stews. It can also serve as a base for other preparations.
Preheat the oven to 220°C
Chop 2 stalks of celery
Chop ⅓ of a leek
Chop 2 medium carrots
Trim, peel, and chop 2 medium onions
Transfer all the vegetables to a baking pan. Roast for 25m until deep golden brown
Wrap 1 sprig of rosemary, 3 sprigs of thyme, and 2 bay leaves with a twine. You can use a leek leaf to make a casing
Transfer the roasted vegetables to a pot over medium heat and cover with 2L of water
Simmer the stock for 2h to extract the flavors
Strain it. The vegetable stock is ready
Use it as a base for soups, risottos or stews.
Yield 1,5 L