Equipment
Ingredients
Roasting Base
- 400 g yellow onions, quartered, unpeeled
- 300 g carrots, scrubbed and chopped into 5cm chunks
- 250 g purple top turnips, scrubbed and quartered
- 1 garlic, head halved crosswise
- 30 ml olive oil
- 30 g tomato paste
Simmering Liquid & Aromatics
- 3500 ml water, cold
- 100 g celery, chopped
- 5 g black peppercorns, whole
- 10 g dried shiitake mushrooms
- 5 g fresh thyme, whole sprigs
- 2 bay leaves
- 15 g fresh parsley, stems included
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F. Ensure the rack is in the center position.
On a large baking sheet, toss the onions, carrots, turnips, and garlic head halves with olive oil. If using tomato paste, rub it onto the vegetables now. Spread them in a single layer.
Roast the vegetables for 40-45 minutes, turning once halfway through, until they are deeply browned and caramelized on the edges.
Transfer the roasted vegetables to a large stockpot. Place the hot baking sheet on a heat-safe surface and pour 250ml of the water onto it. Scrape up any browned bits (fond) with a wooden spoon and pour this liquid into the pot.
Add the remaining cold water, celery, peppercorns, dried mushrooms, thyme, bay leaves, and parsley to the pot. Bring to a boil over medium-high heat.
Immediately reduce heat to low. Simmer gently, uncovered, for 1 hour. Do not let it boil vigorously, or the stock will become cloudy and emulsify impurities.
Place a fine mesh sieve over a large heat-proof bowl or container. Carefully strain the broth. Press the solids gently to extract flavor, or let drain naturally for a clearer broth. Discard the solids.
Let the broth cool to room temperature before transferring to storage containers. Refrigerate or freeze.
Chef's Notes
- Leave the onion skins on during roasting and simmering; they act as a natural dye, giving the vegetable broth a rich, golden-brown hue similar to beef stock.
- Do not salt the stock during the cooking process. Leaving it unsalted allows you to reduce it later for sauces without it becoming too salty.
- If you want a clearer broth (consommé style), line your sieve with cheesecloth and do not press down on the vegetables when straining.
- The dried mushrooms are the secret weapon here; they provide natural glutamates (MSG) that mimic the savory mouthfeel of meat-based stocks.
Storage
Refrigerator: 5 days — Keep in airtight jars.
Freezer: 3 months — Freeze in ice cube trays for easy portioning.
Reheating: Bring to a simmer on stovetop before using.
