Roasted Vegetable Stock – Sybaritica

This Roasted Vegetable Stock is rich with umami depth and the enhanced sweetness that caramelization lends to roasted Vegetables and Garlic.

• 3 medium-sized Carrots
• 3 medium-sized Onions
• 12 large Button Mushrooms
• 2 small Zucchini
• 4 stalks of Celery
• 1 head of Garlic
• Vegetable Oil
• Salt and Pepper

• Peel and cut the carrot chunks, quarter the onions, and toss them in a bowl with a little oil and sprinkle of salt and pepper.
• Pre-heat the oven to 400 degrees and roast the carrots and onion for about 45 minutes until they are beginning to brown.
• Cut the celery stalks into 3 or 4-inch lengths, and cut the zucchini into chunks and toss with a little oil, salt and pepper, along with the whole mushrooms. Stir these into the roasting pan and continue cooking for another 45 minutes or so.
• Finally, lightly bash the Garlic cloves to help them release their flavor, add them to the pan, and roast for another twenty minutes until everything is nicely caramelized.
• Deglaze the pan with a half-cup of water and add this to the stock-pot along with the vegetables once they have cooled.
• Add 8 cups (2 liters) of cold water to the pot and simmer gently for about 4 hours.
• Strain out the vegetables and then reduce the stock to about half its original volume by boiling.
• Cool and refrigerate or freeze for later use.