Skip to content

Topic · Stock Making Fundamentals

Vegetable Stock Recipe

With the exception of cabbages, broccoli, cauliflower, green bell pepper and eggplant which can overpower the flavor of vegetable stock, you can use all kinds of vegetables for this stock. The flavor will vary slightly, depending on the combination of vegetables that you use.

Be aware that some vegetables, such as squash, can color your broth.

Vegetable Stock

Vegetable Stock

This vegetable stock recipe makes approximately 7 liters (7 quarts). Rich in flavor, this stock is the perfect substitute for vegetarians when a recipe calls for a brown or veal stock.

RECIPE:

  • 5 medium onions, (peeled and diced)
  • 5 medium carrots, (peeled and cut in Mirepoix)
  • 4 stalks celery, (cut in Mirepoix)
  • 2 small leeks, (split lengthwise and washed)
  • 0.5 medium fennel bulb, (trimmed, and cut in half)
  • 2 small heads of garlic, (cut crosswise in half)
  • 5 medium crushed tomatoes
  • 12 medium button mushrooms
  • 1 small Bouquet Garni
  • 1 bunch Italian parsley, (washed)
  • 1.5 teaspoons white peppercorns
  • 1.5 teaspoons coriander seeds
  • 1.5 teaspoons juniper berries
  • 8 liters water

  1. You may sweat or sauté the onions and leek first. I prefer not to do it, to have more vegetable intensity flavor. But either way is good.

  2. Put all of the ingredients in a tall stockpot. Bring to a boil. Lower the heat and simmer for 2 hours, frequently skimming the foam from the surface.

  3. Strain the stock in a colander and then through a fine sieve. Discard the solids or keep them for another dish if you peeled them before cooking.

  4. Cool to room temperature, then cover and refrigerate.

1. You may freeze the stock in a 1-quart (1 liter) container for up to 3 months. 

2. Mirepoix refers to a French vegetable cut composed of a mix of chopped onion, carrot, and celery used to flavor stocks and soups. 

Scroll to Top