Vegetable Stock RecipeMaking vegetable stock is quick compared with making stock from poultry or beef bones, but it's no less flavorful. Vegetable stock only needs to simmer for 30 to 45 minutes to extract the maximum flavor from vegetables. In fact, quality can actually start to diminish beyond a certain point if the vegetables are simmered for too long.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 1 gallon cold water
- 1 medium onion, peeled and chopped
- 1 medium leek (white and green parts), rinsed and chopped
- 1 medium rib celery, chopped
- 1 medium carrot, peeled and chopped
- ½ medium turnip, chopped
- ½ small tomato, chopped
- 3 cloves garlic, peeled and crushed
- 2 Tbsp vegetable oil
- -------- For Sachet: (see note) --------
- 1 bay leaf
- ½ tsp dried thyme
- 3-4 fresh parsley stems
- 3-4 whole black peppercorns
- 1 whole clove
- Make a sachet d'epices by tying the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.
- In a heavy-bottomed stock pot or soup pot, heat the oil over medium heat.
- Lower the heat, add all the vegetables and sweat, with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don't brown the vegetables, though.
- Add the water and the sachet, bring to a boil, then lower to a simmer. Simmer for 30-45 minutes.
- Strain, cool and refrigerate.
NOTE: For an explanation of what a sachet is and what goes into one, see this glossary entry on the sachet d'epices.