Vegetable stock is cheap, easy to make, and amazingly versatile - and essential for cooking vegetarian soups and stews and sauces. The basic version includes onion, celery and carrots – add or delete vegetables according to your own tastes and the produce you have on hand.
Place vegetables in a large bowl. Toss with olive oil and sprinkle generously with kosher salt and freshly ground pepper.Pour seasoned vegetables on a parchment lined baking sheet.Place vegetables in the preheated oven and cook for about an hour, stirring every 20 minutes. Cook until all of the vegetables have browned and the onions start to caramelize.
Transfer the cooked vegetables to a large stock pot. Transfer the cooked vegetables to a large stock pot. Add water, herbs, spices, and hot sauce. Bring the mixture to a full boil, and then reduce heat to simmer. Cook uncovered until liquid has reduced by about half; about 1½ hours. (I tend to boil it a little longer - I like my stock rich and robust.) Stir every once and awhile, but otherwise, just let it do its thing.
Taste and season with more kosher salt, pepper, etc, until it fits your personal tastes. I usually add a teaspoon or so of brown sugar and some garlic powder.Pour the reduced stock through a wire sieve to remove solids.
Stock can be used immediately, or stored in the refrigerator for later use, or frozen.Makes about 2 quarts.
Notes
*Tomatoes: If the recipe you plan to use the stock for includes tomatoes, use tomatoes in the stock. If it doesn't, omit them.Add or omit vegetables as desired.
Peas: Add to the stock with the herbs and spices.
Corn: Add to the stock with the herbs and spices.
Cabbage: Cut into thick slices and add to the roasting vegetables.
Turnips: Cut into large cubes and add to the roasting vegetables.
Fennel: Coarsely chop add to the roasting vegetables.
Aromatics can also be adapted to your recipe needs. Add to the mixture with the other aromatics. Options include: