Go Back  Quiltingboard Forums > Recipes
Roasted Vegetable Stock for Sauces and Gravies >

Roasted Vegetable Stock for Sauces and Gravies

Roasted Vegetable Stock for Sauces and Gravies

Old 12-21-2017, 08:39 AM
Super Member
Thread Starter
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 4,147
Default Roasted Vegetable Stock for Sauces and Gravies

I'm the sauce and gravy maker come holiday time. I always try to "wow' everyone with the richness and flavor of my gravy. I've found that using roasted vegetable stock really adds a new dimension to the flavor, even if it is a meat-based sauce. The RVS is pretty easy to make, but it does take some time. I got this recipe from one of my favorite cookbooks, The Millennium Cookbook, Extraordinary Vegetarian Cuisine, by Eric Tucker and John Westerdahl, M.P.H., R.D., C.N.S. Dessert Recipes by Sascha Weiss. (The Millennium is a famous, plant-based restaurant that was in San Francisco for many years and now resides in Oakland. If you ever find yourself in that part of the world, you should really stop by and have a dinner.)

Here's my take on this recipe:

Spread a thick layer of saved, vegetable scraps on a rimmed sheet pan. (I keep mine in the freezer and add to them anytime I have usable scraps.) I like to add a couple of carrots, tomato tops, some mushroom stems, broccoli stems, garlic cloves and a roughly chopped onion if they're not already in the mixture. Some people add a potato for denseness, but I prefer not to add starchy vegetables to my mix. Drizzle lightly with olive, or canola oil.

Bake at about 375 degrees F for about an hour, stirring occasionally, until the vegetables are cooked through and have a nice, medium-dark brown color on the edges. There will be some very dark spots on the pan where the liquid from the vegetables has carmelized...that's the good stuff!

Remove the sheet pan from the oven and let cool.

Transfer all of the browned veggies into a stock pot and add water to cover the veggies about 4 inches. Deglaze the sheet pan with water, or veggie stock, scrapping to get all the crusty browned bits off the bottom of the pan. Carefully pour the liquid into the stock pot with the browned veggies. You may have to do this a couple of times to get all of that browned goodness. At this point, you can also add some fresh herbs, s/a thyme, oregano, sage, parsley. However, don't add any salt or pepper at this stage.

Cook on medium heat until the mixture is bed boiled down to half the volume. Strain, season with salt and pepper and save for your other recipes. It can be stored in the refrigerator for a few days, or in a zippy in the freezer for a few months. This broth makes an excellent, plant-based gravy, or sauce. It is also great when added to a meat stock, or gravy.

I'm making my RVS today and plan to add it to my Christmas day, rib-roast drippings, along with some brown roux and a little, white wine for a fabulous gravy to go over the pan-roasted potatoes.

~ C.

Last edited by tropit; 12-21-2017 at 08:48 AM.
tropit is offline  
Old 12-21-2017, 10:37 AM
Senior Member
Join Date: Oct 2016
Posts: 516

Sounds yummy!
I never do the gravy if I can entice someone else into doing it. I aways have lumps.
I do use the gravy mixes bought in stores.
anne2016 is offline  
Old 12-21-2017, 06:09 PM
Super Member
Join Date: Oct 2011
Location: dallas tx.
Posts: 5,172

Oh, man, I'm gonna make this for us. We all love good gravy! Thank you so much for this recipe. Barny
barny is offline  
Old 12-22-2017, 11:04 AM
Super Member
Watson's Avatar
Join Date: Dec 2015
Location: Ontario, Canada
Posts: 4,293

For another option, add a few quartered Roma tomatoes and rosemary sprigs....Where you get to "Remove the sheet pan from the oven"....Don't add too much water, just enough to de-glaze, and puree it before straining (take out the rosemary first) and you've got a lovely thick soup.


Last edited by Watson; 12-22-2017 at 11:06 AM.
Watson is offline  
Old 12-22-2017, 02:23 PM
Super Member
Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695

If you freeze your stock in ice cube trays before putting in the zippy bags, you can take out only what you need each time. I save all unused meat drippings this way also for flavoring fried rice and other rice dishes too.
madamekelly is offline  
Related Topics
Thread Starter
Last Post
12-15-2019 08:56 AM
11-13-2018 12:47 PM
11-27-2014 06:04 AM
Scrap Happy
09-13-2011 06:18 AM
07-11-2011 06:17 AM

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

FREE Quilting Newsletter