A deeply flavoured all-purpose vegetable stock built on roasted vegetables and finished with white wine and fresh herbs. The caramelisation from the oven gives it colour and a rounded savouriness that raw-vegetable stocks lack. Clear, versatile, and substantial enough to stand alone as a broth, it suits risottos, soups, and sauces equally well.
2piece
3piece
1piece
2piece
3piece
200g
3tbsp
2tbsp
250ml
2l
1tsp
4piece
6sprig
20g
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | | 3piece | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 2piece | — | — | |
| 5 | | 3piece | — | — | |
| 6 | | 200g | — | — | |
| 7 | | 3tbsp | — | — | |
| 8 | | 2tbsp | — | — | |
| 9 | | 250ml | — | — | |
| 10 | | 2l | — | — | |
| 11 | | 1tsp | — | — | |
| 12 | | 4piece | — | — | |
| 13 | | 6sprig | — | — | |
| 14 | | 20g | — | — | |
| 15 | | 1tsp | — | — |
Peel the onions, removing the papery outer skins.
Yellow onion · 2 piece
Halve the peeled onions through the root end.
Set the halved onions aside in the roasting tin.
Peel the carrots from top to tail, removing the outer skin.
Carrots · 3 piece
Roughly chop the peeled carrots into large chunks.
Add the roughly chopped carrots to the roasting tin.
Pull away and discard the loose papery outer layers from the garlic bulb.
Garlic bulb · 1 pieceHalve the garlic bulb horizontally through its equator to expose the cloves.
Add the halved garlic bulb to the roasting tin.
Roughly chop the leeks into large pieces.
Leek · 2 pieceAdd the roughly chopped leeks to the roasting tin.
Preheat the oven to 220 °C.
Rinse the celery sticks under cold running water.
Celery sticks · 3 piece
Lift the rinsed celery sticks onto the chopping board.
Roughly chop the rinsed celery sticks into large pieces.
Add the roughly chopped celery to the roasting tin.
Rinse the chestnut mushrooms briefly under cold running water.
Chestnut mushrooms · 200 gLift the rinsed chestnut mushrooms onto the chopping board.
Halve the rinsed chestnut mushrooms through the cap.
Arrange the halved onions, the roughly chopped carrots, the roughly chopped celery, the halved garlic bulb, the roughly chopped leeks and the halved mushrooms in a single layer in the roasting tin.
Drizzle the olive oil evenly over the vegetables in the tin.
Light olive oil · 3 tbsp
Toss the vegetables in the tin so they are evenly coated in oil.
Slide the roasting tin into the oven.
Roast the vegetables, turning once halfway through, until deeply golden and caramelised at the edges.
Using oven gloves, remove the roasting tin from the oven.
Transfer the roasted caramelised vegetables into the large stockpot.
Add the tomato purée to the vegetables in the stockpot.
Tomato purée · 2 tbspStir the tomato purée through the vegetables until everything is well coated.
Sauté the vegetables and tomato purée over a medium-high heat, stirring frequently, until the purée darkens and smells rich.
Pour the dry white wine into the stockpot with the darkened purée mixture.
Dry white wine · 250 mlLet the wine bubble over a high heat, stirring occasionally, until it has reduced by half.
Pour the cold water into the stockpot.
Cold water · 2 lGrind the black peppercorns into the small bowl using a pepper mill.
Black peppercorns · 1 tsp
Add the freshly ground black pepper to the stockpot.
Add the bay leaves to the stockpot.
Bay leaves · 4 pieceAdd the fresh thyme sprigs to the stockpot.
Fresh thyme · 6 sprigAdd the flat-leaf parsley stalks to the stockpot.
Flat-leaf parsley stalks · 20 gAdd the fine salt to the stockpot.
Fine salt · 1 tspStir everything together so the aromatics are evenly distributed through the liquid.
Bring the stock to a full rolling boil over a high heat.
Reduce the heat to a gentle simmer and cook the stock, uncovered, for 45 minutes.
Skim any foam or impurities from the surface of the stock with a large spoon.
Remove the stockpot from the heat and leave the stock to rest and settle for 10 minutes.
Set a fine sieve over a large bowl and ladle the cooled stock through it, pressing lightly on the vegetables to extract all the liquid.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | | Peel the onions, removing the papery outer skins.⏱ 30sResultPeeled yellow onion |
| 2 | Peeled yellow onionstep 1 | | Halve the peeled onions through the root end.⏱ 30sResultHalved onions |
| 3 | Halved onionsstep 2 | | Set the halved onions aside in the roasting tin.⏱ 10sResultHalved onions |
| 4 | 3 piece | | Peel the carrots from top to tail, removing the outer skin.⏱ 30sResultPeeled carrots |
| 5 | Peeled carrotsstep 4 | | Roughly chop the peeled carrots into large chunks.⏱ 45sResultChopped Carrots |
| 6 | Chopped Carrotsstep 5 | | Add the roughly chopped carrots to the roasting tin.⏱ 10sResultChopped carrots and halved onions |
| 7 | 1 piece | | Pull away and discard the loose papery outer layers from the garlic bulb.⏱ 20sResultPeeled garlic bulb |
| 8 | Peeled garlic bulbstep 7 | | Halve the garlic bulb horizontally through its equator to expose the cloves.⏱ 15sResultHalved garlic bulb |
| 9 | Halved garlic bulbstep 8 | | Add the halved garlic bulb to the roasting tin.⏱ 10sResultChopped carrots and halved onions and halved garlic bulb |
| 10 | 2 piece | | Roughly chop the leeks into large pieces.⏱ 45sResultRoughly chopped leeks |
| 11 | Roughly chopped leeksstep 10 | | Add the roughly chopped leeks to the roasting tin.⏱ 10sResultChopped carrot and roughly chopped leek mixture |
| 12 | — | | Preheat the oven to 220 °C.⏱ 15 min |
| 13 | 3 piece | | Rinse the celery sticks under cold running water.⏱ 30sResultRinsed celery sticks |
| 14 | — | | Lift the rinsed celery sticks onto the chopping board.⏱ 10sResultRinsed celery sticks |
| 15 | — | | Roughly chop the rinsed celery sticks into large pieces.⏱ 45sResultChopped Celery |
| 16 | Chopped Celerystep 15 | | Add the roughly chopped celery to the roasting tin.⏱ 10sResultChopped carrot and roughly chopped leek mixture |
| 17 | 200 g | | Rinse the chestnut mushrooms briefly under cold running water.⏱ 30sResultRinsed chestnut mushrooms |
| 18 | — | | Lift the rinsed chestnut mushrooms onto the chopping board.⏱ 10sResultRinsed chestnut mushrooms |
| 19 | — | | Halve the rinsed chestnut mushrooms through the cap.⏱ 45sResultHalved Mushrooms |
| 20 | Halved Mushroomsstep 19 | | Arrange the halved onions, the roughly chopped carrots, the roughly chopped celery, the halved garlic bulb, the roughly chopped leeks and the halved mushrooms in a single layer in the roasting tin.⏱ 1 minResultVegetables spread for roasting |
| 21 | 3 tbsp | | Drizzle the olive oil evenly over the vegetables in the tin.⏱ 15sResultOiled vegetables |
| 22 | — | | Toss the vegetables in the tin so they are evenly coated in oil.⏱ 30sResultVegetables coated in oil |
| 23 | — | | Slide the roasting tin into the oven.⏱ 10sResultVegetables coated in oil |
| 24 | — | | Roast the vegetables, turning once halfway through, until deeply golden and caramelised at the edges.⏱ 33 minResultCaramelised roasted vegetables |
| 25 | — | | Using oven gloves, remove the roasting tin from the oven.⏱ 10sResultCaramelised roasted vegetables |
| 26 | Caramelised roasted vegetablesstep 25 | | Transfer the roasted caramelised vegetables into the large stockpot.⏱ 30sResultCaramelised roasted vegetables |
| 27 | 2 tbsp | | Add the tomato purée to the vegetables in the stockpot.⏱ 10sResultCaramelised roasted vegetables and tomato purée |
| 28 | — | | Stir the tomato purée through the vegetables until everything is well coated.⏱ 20sResultVegetables with tomato purée |
| 29 | — | | Sauté the vegetables and tomato purée over a medium-high heat, stirring frequently, until the purée darkens and smells rich.⏱ 2 minResultVegetables coated in tomato purée |
| 30 | 250 ml | | Pour the dry white wine into the stockpot with the darkened purée mixture.⏱ 10sResultVegetables coated in tomato purée and dry white wine |
| 31 | — | | Let the wine bubble over a high heat, stirring occasionally, until it has reduced by half.⏱ 3 minResultWine reduced by half |
| 32 | 2 l | | Pour the cold water into the stockpot.⏱ 15sResultWine reduced by half and cold water |
| 33 | 1 tsp | | Grind the black peppercorns into the small bowl using a pepper mill.⏱ 20sResultFreshly ground black pepper |
| 34 | Freshly ground black pepperstep 33 | | Add the freshly ground black pepper to the stockpot.⏱ 10sResultWine reduced by half and cold water and freshly ground black pepper |
| 35 | 4 piece | | Add the bay leaves to the stockpot.⏱ 10sResultWine reduced by half and cold water mixture |
| 36 | 6 sprig | | Add the fresh thyme sprigs to the stockpot.⏱ 10sResultWine reduced by half and cold water mixture |
| 37 | 20 g | | Add the flat-leaf parsley stalks to the stockpot.⏱ 10sResultWine reduced by half and cold water mixture |
| 38 | 1 tsp | | Add the fine salt to the stockpot.⏱ 10sResultWine reduced by half and cold water mixture |
| 39 | — | | Stir everything together so the aromatics are evenly distributed through the liquid.⏱ 20sResultStock base with aromatics |
| 40 | — | | Bring the stock to a full rolling boil over a high heat.⏱ 5 minResultStock brought to the boil |
| 41 | — | | Reduce the heat to a gentle simmer and cook the stock, uncovered, for 45 minutes.⏱ 45 minResultSimmered stock |
| 42 | — | | Skim any foam or impurities from the surface of the stock with a large spoon.⏱ 10 minResultSkimmed stock |
| 43 | — | | Remove the stockpot from the heat and leave the stock to rest and settle for 10 minutes.⏱ 10 minResultCooled stock |
| 44 | Cooled stockstep 43 | | Set a fine sieve over a large bowl and ladle the cooled stock through it, pressing lightly on the vegetables to extract all the liquid.⏱ 2 minResultVegetable Stock |
| Total Time | 2 hr 5 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 91kcal | |
| 1g | |
| 4g | |
| 0.6g | |
| 10g | |
| 3g | |
| 2g | |
| 221mg |
A deeply flavoured all-purpose vegetable stock built on roasted vegetables and finished with white wine and fresh herbs. The caramelisation from the oven gives it colour and a rounded savouriness that raw-vegetable stocks lack. Clear, versatile, and substantial enough to stand alone as a broth, it suits risottos, soups, and sauces equally well.
What you’ll doYou will roast onions, carrots, garlic and leeks until caramelised, then simmer them in water with white wine and fresh herbs. The stock is strained through a fine sieve.
