vegetable stock

Name: Vegetable Stock
Prep time: 30 min
Cook time: 1 h 30 min
Ingredients: 1 tablespoon(s) olive oil; 2 medium onions, unpeeled, cut into 1" pieces; 10 - celery stalks, cut into 1" pieces; 2 large carrote, peeled, cut into 1" pieces; 8 ounce(s) crimini, baby bella or button mushrooms, halved if large; 1 small fennel bulb, cut into 1" pieces; 1 - head of garlic, halved crosswise; 6 sprig(s) flat-leaf parsley; 1 - bay leaf; 1 teaspoon(s) whole black peppercorns; 4 quart(s) cold water

(1 RATING)

36 Pinches

Lisa Johnson

Waukesha, WI

Updated on Jan 15, 2013

Pinched from Bon Appetit magazine Simmer, never boil. Do not cover when simmering. Uncovered it reduces and concentrates the flavor.

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prep time 30 Min

cook time 1 Hr 30 Min

method ---

yield

Ingredients

1 tablespoon olive oil
2 medium onions, unpeeled, cut into 1" pieces
10 - celery stalks, cut into 1" pieces
2 large carrote, peeled, cut into 1" pieces
8 ounces crimini, baby bella or button mushrooms, halved if large
1 small fennel bulb, cut into 1" pieces
1 - head of garlic, halved crosswise
6 sprigs flat-leaf parsley
1 - bay leaf
1 teaspoon whole black peppercorns
4 quarts cold water

How To Make vegetable stock

Step 1

Heat oil in a large stockpot over medium high heat

Step 2

Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes.
Step 3

Add 4 quarts cold water
Step 4

Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
Step 5

Strain stock through fine mesh sieve into a large bowl; discard solids.
Step 6

Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze up to 6 months
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