• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Reluctant Gourmet

  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Careers
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Schools
  • Contact
    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Vegetable Stock Recipe

    August 24, 2019 by G. Stephen Jones Leave a Comment

    Jump to Recipe Print Recipe

    How to Make Vegetable Stock

    How to Make Vegetable Stock

    Before you throw out those wilted vegetables when cleaning out your refrigerator, you may want to try making a batch of vegetable stock.  You can use it for making vegetarian soups and stews or how about just substituting beef or chicken stock.

    And if you don't use it right away, veggie stock freezes nicely. Just be sure to freeze it in one of those airtight plastic containers you get after ordering out take out foods.

    I like to use homemade veggie broth instead of water when making rice or risotto. It adds an additional layer of flavor that won't overwhelm any dish I'm serving the rice with.

    Water dilutes flavor which is fine for some dishes, but vegetable stock can add flavor to soups and sauces even if it is just a subtle layer.

    Is Vegetable Stock Really a Stock?

    I'm going to say no. I should be calling it a broth and not a stock.  A stock by definition is made from beef, chicken or fish bones by slowly simmering them to extricate the collagen.

    Since vegetables have no bones nor collagen, it's not really a stock.

    But who cares? Everyone calls it vegetable stock and not vegetable broth, so I will too.

    How to Make Stock
    Print Recipe

    Vegetable Stock Recipe

    How to Make Vegetarian Stock for Your Favorite Vegetarian Dishes
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Sauces
    Cuisine: American
    Servings: 10 cups

    Ingredients

    • 3 tablespoons olive oil
    • 1 onion roughly chopped
    • 2 carrots peeled and roughly chopped
    • 2 leeks cleaned and roughly chopped
    • 2 stalks celery roughly chopped
    • 1 turnip peeled and roughly chopped
    • 1 parsnip peeled and roughly chopped
    • ½ pound mushrooms sliced in half
    • 1 Sachet d'Epices
    • 10 cups water cold
    US Customary - Metric

    Instructions

    • Heat the oil in a heavy bottomed 6 quart stockpot over medium high heat.
    • Add the onion, carrots, leeks, celery, turnip, parsnip and mushrooms, and cook for 5 minutes.
    • Add the Sachet d'Epices and water.
    • Bring to a boil and quickly reduce heat to a simmer. Cook uncovered for 30 minutes, skimming the top as necessary.
    • Strain the stock through a colander to remove the large solids. Restrain through cheesecloth to remove the fine particulates.
    • Cool, and store the stock as described in the introduction.

     

     

    « What is Umami
    The Many Ways to Use a Pastry Scraper »

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search My Site

    Who Is The Reluctant Gourmet?

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    How Not to Cook Book

    Cooking Mistakes and How to Fix Them

    Categories

    Reluctant Gourmet on Instagram

    Footer

    About the Reluctant Gourmet

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter

    Featured Favorites

    Why Is My Halibut So Dry

    Bucatini all'Amatriciana Recipe

    Bucatini all'Amatriciana Recipe

    Pasta with Spinach Garlic and Guanciale Sauce Recipe

    Pasta with Spinach Garlic and Guanciale Sauce Recipe

    Fun Stuff

    • Cartoons
    • Events
    • Opinion
    • Press Releases

    Important Links

    • Advertising Disclosure
    • Terms of Use
    • Copyright Info
    • Privacy Policy
    • Home
    • About The Reluctant Gourmet
    • Contact Me
    • Advertising

    Copyright © 2022 · The Reluctant Gourmet