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 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
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| 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
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| 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.
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| 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.
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Key to abbreviations and conversions |
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Laura K. Lawless
All Rights Reserved.
About The Veggie Table
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