How To Make Vegetable Stock

You can make vegetable stock with a few simple ingredients and an hour of your time. For that little investment of time and materials you will be rewarded with a flavor that is far superior to anything you can buy.

Vegetable Stock

Make Vegetable Stock With Six Ingredients

You know, there are loads of vegetable stock recipes that add a world of ingredients. When you make vegetable stock, keep it simple.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
  

Ingredients

• 2 lb yellow onion, small dice
• ½ lb carrots, peeled and thin sliced
• ½ lb celery, thin sliced
• 2 bay leaves
• 5 sprig thyme
• 1/2 tsp peppercorn

Method

1. Put all ingredients into a stockpot and cover with water. Bring to just a bubble, reduce the heat, and let it cook for about an hour.
2. Remember, you don't want to boil your stocks - you want them just hot enough that a bubble breaks the surface of the stock about every 3 to 5 seconds.
3. Skim the surface about every 10 to 15 minutes to remove the impurities.
4. Strain it through a fine mesh strainer, or chinois, lined with cheesecloth and place in an ice bath to cool.
5. Stir constantly for about 20 minutes or so until very cool. Remove and refrigerate or freeze.

Substitutes And Additions

Depending on the desired outcome there are a world of additions and substitutes available to you. You can direct it toward a cuisine, take cajun for an example, simply substitute the carrot with bell pepper. If you want a sweeter stock replace the celery with carrot.

One of the beautiful aspects of vegetable stock is that it can be taken in any direction you want, the only limit is your imagination. For a slightly more pronounced flavor take a look at the recipe below. The addition of leeks, parsley and clove will give the stock a new dimension.

Ingredients

• 2 lb yellow onion, small dice
• ½ lb carrots, peeled and thin sliced
• ½ lb celery, thin sliced
• 1 leek, split, washed, and thin sliced
• 5 sprigs parsley, stems and leaves
• 2 bay leaves
• 5 sprig thyme
• 1/2 tsp peppercorn
• 2 cloves

Method

1. Put all ingredients into a stockpot and cover with water. Bring to just a bubble, reduce the heat, and let it cook for about an hour.
2. Skim the surface about every 10 to 15 minutes to remove the impurities.
3. Strain it through a fine mesh strainer, or chinois, lined with cheesecloth and place in an ice bath to cool.
4. Stir constantly for about 20 minutes or so until very cool. Remove and refrigerate or freeze.