Subscribe to
the free
Veggie Table
newsletter
|
| 
|
|
 Recipe: Vegetable Stock
Vegetable stock can be used to replace the meat stock or water in just about
any recipe. It adds a hint of flavor and extra nutrition to soups, risotto, and
more. This very basic recipe is really just a guideline - there is no right or
wrong recipe for vegetable stock. You can add just about anything - a
lone mushroom or tomato sitting in your fridge, the potato skins you didn't want
in your mashed potatoes - and if you don't have one of the
ingredients listed here, just substitute something else.
| Yield |
6 cups |
| Time |
45 minutes |
| Tools |
- kettle or Dutch oven
- colander
|
| Ingredients |
- 1 large onion
- 2 large carrots
- 2 stalks celery and a few of their leaves
- 1 bunch scallions (both white and green parts)
or 1 large leek
- 1 t olive oil
- 8 cloves crushed garlic
- 8 parsley sprigs
- 6 thyme sprigs
- 2 bay leaves
- 2 t salt
- 2 Q water
|
| Directions |
Scrub and roughly chop onion, carrots, celery, and scallions. Heat the oil in the pot over high heat, add the vegetables, garlic, and herbs and cook for 5-10 minutes, stirring frequently. Add salt and water, bring to a boil. Lower heat and simmer uncovered for 30 minutes. Strain and use, or let cool and store in refrigerator or freezer.
|
| Notes |
Stock freezes well, so make a big batch and then pull it out the next
time you make soup.
Adapted from Deborah Madison's Vegetarian Cooking for Everyone.
|
| |
Key to abbreviations and conversions |
| |
|
| Soup Index Vegan Recipes Vegetarian Cookbooks Vegetarian Recipes A to Z |
| Help me build up my recipe library - share your favorite recipes here! |
| |
| Interested in chatting about vegetarianism and related issues, trading recipes and cooking tips, and/or getting to know some other veggies? Pull up a chair at the Veggie Table! |
|
About Me ~ About This Site
|
|
