Introduction to Vegetable Stocks

When I did my cook apprenticeship in France, years ago, the idea to cook for vegetarians was annoying, it was perceived as additional complications for the Chefs. The simple idea of making vegetable stocks was not even considered, unless they were “short stocks” and used as poaching liquids, like “Court Bouillon” or “Nage” that are part of the French Culinary Art Repertoire. When we had vegetarian customers, we were trying as much as possible to avoid them. The cooks were often furious after “maître d ‘hôtel” or the waiter who was daring to offer vegetarian options to the guests. I saw so many fights about it. Good memories.

Since then, the world has evolved, and being vegetarian is not a bad word anymore. Not only food businesses must offer vegetarian options, but also vegan options. Restaurants that won’t provide such options on their menus will attract only a portion of the potential customers. 

Making vegetable stocks for regular cooking or for vegetarian cuisine is totally democratized, accepted, and in demand. Cooking vegetarian is actually lots of fun, and could be the object of a separate course. Most recipes that will call for a white or brown meat stock can be substituted with the right vegetable stock. ​

In this lesson, you will learn the principles, useful tips, and some options to consider before making vegetable stocks.