While I don’t make vegetable stocks as often as I make chicken stocks, I love the way different vegetables can make what seems like such a simple process taste so good. I like the rich flavor that comes from the right blend of veggies…without overpowering the rest of a recipe.
As with chicken stock, you can use leftover pieces from veggies you prepare. Just store them in an airtight freezer bag until you’re ready to make your stock. The proportions below are just guidelines.
By April 28, 2013Published:
- Yield: Approximately 2 quarts
- Cook: 60 mins
This stock can be made as light or hearty as you like. It's great for vegetarian dishes and soups.
- 1 tablespoon butter or olive oil
- 1 onion large
- 2 stalks celery
- 3 carrots
- 8 cloves garlic peeled
- fresh parsley
- fresh thyme
- 2 each bay leaves
- 2 1/2 quarts water
- 2 teaspoons salt or to taste
- If your vegetables aren’t already cut into pieces, chop them into 1-inch chunks.
- Heat the oil in your stockpot until shimmering. Add the onion, celery, carrots, and garlic. Stir fry for five minutes or so — this will add a bit of roasted flavor as well.
- Add the water and salt, bring to a boil, then lower the heat to a simmer. Simmer the stock for about 45 minutes.
- Taste your stock and adjust the seasonings. Add more salt, or add pepper or soy sauce as you wish.
- Strain the stock to remove the vegetable solids. Use the stock immediately, or freeze in cup-sized freezer containers for future use.