cooking essentials: vegetable stock

Name: Cooking Essentials: Vegetable Stock
Prep time: 15 min
Cook time: 1 h
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 8 ounce(s) mushrooms (porcini, button, cremini, etc.), stemmed and sliced; 1 large yellow onion, rough chop, about 10 ounces; 3 stalk(s) celery, rough chop, about 8 ounces; 2 medium carrots, rough chop, about 5 ounces; 2 clove(s) garlic, smashed; 1 teaspoon(s) dried thyme; 1 teaspoon(s) dried savory; 1 teaspoon(s) dried oregano; 1 teaspoon(s) black peppercorns; 4 large bay leaves; 1/2 cup(s) chopped parsley, no stems; 1 - 2 pinch(es) salt, kosher variety; ## OPTIONAL ITEMS; 1 cup(s) fennel bulb, chopped; 1 teaspoon(s) dried rosemary; 1 teaspoon(s) tomato paste; 1/8 teaspoon(s) tamari sauce or liquid aminos

27 Pinches 12 Photos

Andy Anderson !

Wichita, KS

Updated on Jan 20, 2020

I have posted recipes for chicken stock and beef stock, so here is one for some excellent vegetable stock. The good news is that while beef and chicken stocks can take 6 or more hours to properly make; vegetable stock only takes about 1 1/2 hours. It is way better than the boxed stuff you get at the grocer, or those disgusting cubes. Plus, there are no added chemicals with names you cannot pronounce. One more thing, you can take this recipe, and play about with the ingredients until the stock suits your personal tastes. So, you ready… Let’s get into the kitchen.

Rate

prep time 15 Min

cook time 1 Hr

method Stove Top

yield Several

Ingredients

PLAN/PURCHASE
8 ounces mushrooms (porcini, button, cremini, etc.), stemmed and sliced
1 large yellow onion, rough chop, about 10 ounces
3 stalks celery, rough chop, about 8 ounces
2 medium carrots, rough chop, about 5 ounces
2 cloves garlic, smashed
1 teaspoon dried thyme
1 teaspoon dried savory
1 teaspoon dried oregano
1 teaspoon black peppercorns
4 large bay leaves
1/2 cup chopped parsley, no stems
1 - 2 pinches salt, kosher variety
OPTIONAL ITEMS
1 cup fennel bulb, chopped
1 teaspoon dried rosemary
1 teaspoon tomato paste
1/8 teaspoon tamari sauce or liquid aminos

How To Make cooking essentials: vegetable stock

Step 1

PREP/PREPARE

Step 2

Skin on – Skin off If you leave the skins on the onions, you will have a darker stock with a bit more of a savory flavor. While this may seem like a good thing, it depends on what you are using the stock for. In light broths for soups, I leave the onion skins out; for heaver recipes like stews, I leave them in… up to you.
Step 3

To Brown or Not to Brown… That is the question If you brown your veggies in the oven before you make the stock, you will have a richer flavor. To me the question is do you want the stock to dominate the dish, or do you want it to be a partner with the other ingredients. To me the answer is obvious, and I usually do not brown the veggies. If you do, lay them out on a sheet pan, drizzle with a bit of olive oil, and stick them in a 450f (230c) oven until they are browned. But, remember, there is a fine line between browned and burned… do not cross that line.
Step 4

Gather your ingredients (mise en place).
Step 5

Add all of the ingredients to a stockpot, or heavy-bottomed pot.
Step 6

Add enough water to cover the veggies by several inches.
Step 7

Bring up to the boil, and then reduce to a simmer.
Step 8

Cover and simmer for 1 hour.
Step 9

Remove from heat and strain out the veggies.
Step 10

Store in containers with tight-fitting lids.
Step 11

It will last in the fridge for 7 – 10 days, or 4 – 5 months in the freezer.
Step 12

PLATE/PRESENT
Step 13

Use in any recipe that calls for vegetable stock. Enjoy.
Step 14

Keep the faith, and keep cooking.
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