One of the graces of home cooking is that there are no paying customers demanding a dish to be exactly the same visit after visit. Each time you make roasted vegetable stock you use any variety of vegetables, bones, meats, herbs, and spices you happen to have. Each time the stock will have a subtly unique flavor. This may not work well in a restaurant, but is terrific at home.
This post is dedicated to my 1970's junior high school home economics teacher, Mrs. Waetje, who taught that reducing waste is a tenet of home economics-- a wise use of family finances. It is a great feeling to rummage through the fridge for vegetables that may otherwise go to waste and turn them into liquid gold. Thank you, Mrs. Waetje, and if you are still out there, I was paying attention despite my wiggles and perpetual chatter.
Wake up Your Cooking with Aromatic and Delectable Stock
Your roasted vegetable stock will add layers and layers of flavor to the soups and stews you make-- that's a given. Use your liquid gold to make risotto, to cook rice and grains like barley, farro, and buckwheat groats. Use it as a medium in which to simmer your dried beans, and as a base for meaty braises. A ladleful added to just about any ragu or stew will deepen its flavor. And one of my favorite things is to cradle a hot mug of broth first thing in the morning as a gentle winter wake up tonic.
The Difference Between Unroasted and Roasted Vegetable Stock
Roasting the vegetables before the simmer produces a deep, richly flavored stock perfect for supporting heartier cool-weather ingredients and recipes. Save the light golden unroasted vegetable stocks for spring and summer cooking. To make a typical light golden broth, simply do not roast the vegetables first, and omit the mushrooms. Follow the remaining directions as they are written.
So, potayto, potahto. Make some, enjoy it, and call it whatever you want. To me, spring and summer cooking seems to lend itself to light broths, autumn and winter to rich, brown stocks. The cooking community seems to agree that the terms are interchangeable. Whatever rolls out of my mouth is the term I'll use!
Vegetable Stock Do's and Don'ts
The very thrifty among us (like Mrs. Waetje, I'm sure) keep a zip-bag in the freezer and stuff clean, vegetable scraps into it. When it's full it is time to make stock.
Classic mirepoix-- onion, carrot, and celery are standard issue in stock making. (You will note the absence of celery in the mis en place photo below. I didn't have any, and it is not noticeably missed in the resulting stock.) See the notes section of the recipe for a more comprehensive list of vegetables and optional ingredients that can contribute to great stock.
Most vegetables make a good stock, with a few exceptions; Brussels sprouts, broccoli, cauliflower, asparagus, and artichokes can be overpowering or add off-putting flavor notes, so avoid them for this purpose. Beets, especially red ones, will likely make your stock an odd and unappealing color, so think twice about throwing those into the pot. Potatoes are fine, but I don't use them to keep the stock a little more clear than cloudy, a personal preference.
Mushrooms are lovely in a roasted vegetable stock. Dried mushrooms, even better! Just one ounce of dried mushrooms (don't roast them-- just add them to the pot with the water) intensify the rich flavor and add a deeper color to the stock. They are not required, but do add something nice and grounding.
Limp, wilted, scuffed, and past-their-prime vegetables are all fair game. Just be sure to peel or cut off any parts that have blackened or have signs of mold to keep your broth clean and fresh tasting.
If you like this recipe, please give it rating by clicking into the green stars, and if you have questions about the recipe or other culinary dilemmas, please email me at email@example.com. Your success is important to me. Thank you to each and every one of you who subscribes to 101-Mile Kitchen newsletters. You are appreciated more than you'll ever know!
Roasted Vegetable Stock
Course: Soup + Stew
Season: Mist (November - March)
Dietary: Dairy-Free, Gluten-Free, Vegan
Total Time: 2hours15minutes
Deep, richly flavored roasted vegetable stock provides perfect support to hearty cool-weather ingredients and recipes.
1teaspoonkosher salt, plus more for adjusting at the end
1teaspoonwhole black or mixed peppercorns
1 bunchparsley, flat leaf or curly, stems trimmed
assorted fresh herbs of your choice, about one bunch total, OR dried herbs of your choice, up to 2 teaspoons
1ouncedried mushrooms, any variety, optional
other optional ingredients of your choice. See notes.
Preheat oven to 350°, or 325° convection. Line a 13" x 18" baking sheet with foil.
Wash the vegetables and trim away any spoiled parts. Cut the vegetables into evenly sized chunks and place them on the foil-lined baking sheet. Sprinkle lightly with salt and a good drizzle of olive oil, up to 3 Tablespoonsful. Mix gently together with your hands. Place the sheet into the oven and roast for about 40 minutes, or until the onions and other vegetables are beginning to take on some roasted color and are quite fragrant, stirring halfway through.
Place the roasted vegetables and any browned stuck-on parts and oil that remain into an 8 quart stockpot. Add the salt, peppercorns, fresh or dried herbs, dried mushrooms, if using, bay leaves, and water. Bring the pot to a rapid boil, and immediately reduce heat to maintain a simmer. Cover, and cooking for 1-2 hours, stirring often. Remove the lid for the last half of cooking.
Taste the stock and adjust seasoning by adding more salt if necessary. Allow the stock to cook slightly until safe to handle.
Strain the stock first through a colander to remove the larger bits, then strain again through a very fine mesh strainer to remove the tiny bits that make it cloudy. Store in the refrigerator for up to 5 days, or freeze for up to three months.
Vegetable selection:Classic mirepoix-- onion, carrot, and celery are standard issue. Most vegetables make a good stock. Do use the leaves, peels, skins, and stalks of leeks, garlic, peppers, parsnips, turnips, squashes, fennel, kohlrabi, tomatoes. Corn and corn cobs and celery root, are good additions, too. Think twice about using Brussels sprouts, broccoli, cauliflower, asparagus, and artichokes which can add overpowering off-putting flavor notes. Potatoes are fine, but omitting them will keep the stock from becoming too cloudy.Mushrooms are lovely in a roasted vegetable stock. Dried mushrooms are even better! Just one ounce of dried mushrooms (don't roast them-- just add them to the pot with the water) intensify the rich flavor and deep color to the stock. They are not required, but do add something nice.Optional additions:Rinds (not the juicy flesh) of citrus, especially lemon and orange.Nubs of fresh ginger and/or turmeric.Dried chilis of any variety. I find a couple small arbols add a very subtle warmth. The larger dried chilis will make a marked flavor difference and would be fantastic as a tortilla soup base, for example. Varied fresh herbs. Nearly all herb will make a nice flavor contribution, but do be careful with some of the more overpowering herbs such as rosemary and oregano. A little can go a long way.Dried herbs are much more condensed in flavor than fresh, so a little goes a long way here, too. But do use them!Juniper berries are wonderful in a stock. Add up to 1 teaspoonful, gently crushed to release even more of their wintry flavor.
Feasts, cookie platters, cocktail parties, and office holiday goodies, oh my! As fun as it is, it doesn't take long to feel the overwhelm of holiday system overload, just when the mood of the day calls for merry and bright. As a remedy to seasonal splurges, include a salad of roasted mushrooms, warm grains, and baby spinach into your menu this week.
Making the Roasted Mushroom, Grain and Spinach Salad
This quick little main-course salad starts with four easy-to-come by ingredients and a light but flavorful lemon vinaigrette. The vinaigrette is made even better by using Meyer lemons, just coming into peak season.
Here I go on about celery again. Celery adds an essential textural crunch to this dish, and a bit of delicious freshness that you will welcome to your winter plate. I view this as this as a subtle necessity.
In the extraordinary Pacific Northwest food playground we have easy access to an array of cultivated and wild mushrooms. One trial of this recipe I used a shiitake-only approach. Another trial used a melange of chestnut, oyster, shiitake, and crimini mushrooms. I loved it both ways. If you can only access white buttons or brown criminis, please use them! Your dish will be as delicious as ever.
What Wine Should I Serve with Roasted Mushroom, Grain, and Spinach Salad?
I started off suggesting a mushroom, warm grain, and spinach salad as a detoxifying healthy choice, so maybe through the holidays consider a tonic of pomegranate juice and sparkling water? Or not! I highly suggest the Artisanal Wine Cellars 2015 Dukes Family Vineyard Pinot Noir. Tom and Patty Feller, and their daughter, Mia, are a family operation dedicated to handcrafted expressive wines. The grapes in this bottle were grown by Pat and Jackie Dukes of Dukes Family Vineyard. We view the Artisanal's Pinot Noirs to be beautiful wines at incredible values.
Roasted mushrooms, warm chewy grain, and fresh spinach dressed in the best ever lemon vinaigrette. This fantastic fast and easy layered salad is hearty enough for satisfying cool weather meals, light enough to counterbalance seasonal feasts and spurges.
1½lb.mushrooms of your choice, singularly or in combinationcrimini, shiitake, chestnut, chanterelle, hedgehog, button, etc.
5stalkscelery, and leaves if your head has them
1cupwhole grain of your choice, prepared according to package directions and kept warm*barley; emmer, spelt, or einkorn farro; wheat berries; oat or buckwheat groats; brown, black, purple, red, or wild rice, etc.
8-10oz.fresh baby spinach
lemon vinaigrette, recipe below
zest of 2 lemons, in strips
Best Ever Lemon Vinaigrette
½cuplemon juice, Meyer lemon preferred, zested firstabout 2 large lemons
2clovesgarlic, pressed or very finely minced
1shallot, finely minced
salt and pepper to taste
Preheat the oven to 400° convection. Line a baking sheet with foil and spray it with oil or non-stick spray.
Begin cooking your chosen grain according to package directions. (For example, quick-cooking par cooked farro from Trader Joes takes 10 minutes to cook; unhulled barley takes up to 40 minutes.) Once it is cooked, keep it warm while the other steps come together.
Prepare the Best Ever Lemon Vinaigrette, recipe below.
Wipe mushrooms clean and trim them if necessary. If you are using shiitakes, remove the stems. Leave the small ones whole, cut the medium-sized ones in half, and the largest ones into quarters for similarly sized pieces that will roast at the same rate. Place them in a heap on the prepared baking sheet. Spoon about ¼ of the lemon vinaigrette over the mushrooms. Use your hands to toss the mushrooms in the vinaigrette, coating each piece lightly and evenly. Spread the mushroom pieces out on the pan, and place in the oven. Roast for 12 minutes, remove from the oven and stir. Spread them out again and roast them for another 10 minutes or so until they are deeply colored and their juices have almost evaporated. Don't leave them much longer than this or they will lose their tenderness.
While the mushrooms are roasting, thinly slice the celery and set aside. When the grains are cooked and drained, stir in ¼ of the vinaigrette and continue to keep gently warm. Place the spinach on the platter or individual plates.
When the mushrooms are done roasting, add the sliced celery and give it a good toss. Spoon the dressed grains in the center of the plate, and top with the mushroom/celery mixture. Drizzle a little more of the vinaigrette over the layered salad.** Garnish with strips of lemon zest, which are not only eye-catching, but add a delicious flavor note. Serve while warm.
Make the Best Ever Lemon Vinaigrette
Combine all ingredients on a pint-sized jar with a tight fitting lid. Shake until the salt and maple syrup are dissolved. Shake before each use.
*I've made this recipe using organic locally-grown barley, with buckwheat groats, and with a package of "10-Minute Farro" sometimes found at Trader Joes. Follow the package directions for any grain you use for both serving size and cooking times. **You will have a little of the vinaigrette left over. Don't be sad about this-- use it on your next kale or lettuce salad, on top of baked or broiled fish, or to dress a pan of roasted vegetables. When Meyer lemons are in season, be sure to use them. The typical Eureka or Lisbon lemons are wonderful, too, but Meyers offer a step up in flavor.I recently found that the water that remains when cooking whole-grain barley is delicious as a sipper. Cook the barley "pasta-style" floating freely in a pot of water, and reserve the water. It's as tasty as any stock, and can be used as a soup base or warming cup. This recipe is easily halved and easily doubled. If you double it, use two sheet pans to roast the larger amount of mushrooms.
Artichokes are another of the short-season wonders, and we try to eat as many as we can while they are available. This terrific artichoke recipe from Allison Roman's book Nothing Fancy is super easy, and makes the most succulent, juicy, and rich-tasting artichokes ever. It's nice to have a new addition to the 'choke repertoire.
After making this a dozen times or more, I want to encourage you to free yourself from exact measurements, and think instead about ratios. Start with as many artichokes as you plan to serve. I encourage you to make extra while you're at it as they are fantastic cold or warmed up as leftovers.
Making the Wine-Roasted Artichoke Recipe
First, think big as far as your baking dish goes. It's surprising how much space the halved artichokes need for their flat surfaces to touch the pan. From there, just think in terms of having about 1/4-inch of wine in the bottom of the pan around the artichokes, to which you'll add another 1/4-inch of water. (I use Sarver Winery Pinot Gris for this-- my favorite from our neighboring winery!) You'll generously drizzle the artichokes with olive oil, and plop in maybe a half-tablespoon or more of butter for each artichoke half in the dish. Crush as many garlic cloves as you like-- we go big on garlic at this house, so perhaps 2 cloves for every artichoke half, and sprinkle the tops of them amply with kosher salt and red pepper flakes, or my favorite Aleppo pepper.
Aside from prepping the artichokes, the hands-on time is just a couple of minutes. Cover it in foil, bake in a 425 degree oven for 45-55 minutes, depending on the size of your artichokes. Remove the foil from the pan, and assess if it needs a little more water-- you don't want the pan to run dry but do want a reduced glaze to form. Then continue to roast them for another 15 minutes until they turn a deep mahogany, and the cooking liquid reduces into a garlicy little sauce you'll want to dip bread into.
This is the Artichoke Recipe Choice for Part Givers
If you're hosting a gathering, this dish is for you! It can be made ahead, either the day of or the day before, and warmed back up at the last minute. The artichokes are equally charming served room temperature for warm-day entertaining. While the artichokes pair perfectly with most white wine varieties, they really shine served with the same Sarver Winery Pinot Gris they are cooked in.
Have you noticed what happens when a crowd of people eat with their fingers? It's a magical way to drop barriers and bring people together. Put a bowl on the table for guests to toss their tooth-scraped outer leaves into.
What shall I serve with Wine-Roasted Artichokes?
This dish makes a lovely first course, if you like stretching the table adventure out for hours like we do. It's also a perfect accompaniment to fish, chicken, or pork tenderloin. It is equally good as part of a vegetarian meal, served with a nutty rice pilaf or lemony pasta.
This exact technique works to sweeten and juice-up fennel. Give it a try!
Trim the edible artichoke stem of any woody parts, leaving as much of it as you can. Snap off the bottom one or two layers of tough outer leaves. Use kitchen shears to trim the thorny ends of the remaining leaves, if any. With a serrated or chef's knife, cut about 1 ½" from the crown of the artichoke, exposing the yellowish and rosy interior.
Cut the artichokes in half lengthwise. Using a spoon, dig out the fuzzy choke of each half, removing all fuzzy bits. Some of the purple-tipped center leaves will come out, too. Place the cut side down into a large baking dish (don't underestimate the size of dish you'll need-- the cut artichokes take up a lot of space!)
Pour the wine, water, and olive oil over the artichokes. Add the butter, cut or pinched into pieces, and smashed garlic. Generously sprinkle each half with kosher salt, red pepper flakes or Aleppo pepper, and black pepper. Cover tightly with foil and roast until the artichokes are fork-tender, about 45 minutes, depending on their size.
Remove the foil and continue to roast another 15 minutes or so until the liquid is mostly evaporated and the tops are a mahogany brown. Take care that the liquid doesn't entirely evaporate-- add a little water if needed.
To serve, scrape up the garlicky oil at the bottom of the baking dish to spoon on top of the artichokes.
Make it Your Own:Use the same exact process for whole fennel bulbs. Very tasty! Perhaps experiment with other vegetables such as carrots, parsnips, and turnips, altering the roasting time depending on their tenderness. Dairy-free option: substitute olive oil for the butter.
You’re in the right place! I’m Pam Spettel, home cooking expert and guide, and I’m here to show you how to break up with cooking and hospitality anxiety, learn how to use recipes as guides rather than strict rules, and let your cooking intuition and confidence soar.
Superpower: Dreaming up recipes that work, serving them to my friends and family, and writing little stories about how cooking them well is the same as loving well.
Inspiration: Ingredients! The fresh, colorful, fragrant, local, seasonal ingredients found in the Pacific Northwest are my creative medium.
Heroes: Local food and wine producers– the people who keep me, my family, and our community nourished and happy.