Vegetable Stocks Options

The basic recipe for a vegetable stock is made of carrots, onions, celery, leek with a Bouquet Garni. I like to add fennel, tomatoes, garlic, mushroom, and some spices for extra flavor. Depending on the end-use of the recipe, the season, and the market availability, the flavor profile could be tweaked in many variations. 

That been said, I compiled some options to consider for you to try or not.

Vegetables Always Good to Include

These will help to avoid the sweet end of the vegetable flavor and give depth to vegetable stock.

• Chard stems and leaves
• Beets greens except for red ones
• Fresh mushrooms, and the soaking water of dried mushrooms
• Scallions, in addition to onions
• Potato paring, well washed
• Celery root skin, well-scrubbed
• Parsley root, well washed
• Jerusalem artichokes
• Lettuce
• Japanese eggplant or baby eggplant

Vegetables to Use for Their Particular Flavors

These ingredients have discernible strong flavors and should be included in stocks that will be used for dishes that incorporate them. 

• Asparagus, the butt ends
• Parsnips, trimmings, and cores
• Winter squash, skin, and seeds
• Fennel stalks and trimmings
• Corn cobs without the kernels
• Peapods
• Cilantro, lovage, sage
• Curry spices, cumin, star anise, coriander, lemongrass, ginger, galangal, saffron
• Chinese or Japanese dried mushrooms

Vegetables to Use in Summer

Include any of those summer ingredients to a basic recipe. 

• Zucchini and other squash
• Tomatoes
• Green beans
• Baby eggplants
• Red and yellow bell peppers
• Corn cobs
• Marjoram and basil stems or leaves

Vegetables to Use in Winter

Include any of those winter ingredients to a basic recipe for hearty vegetable stocks. 

• Celery root skin, well-scrubbed
• Parsley root, well washed
• Leeks, leaves, and roots
• Garlic
• Dried sage, 1 teaspoon per liter
• Rosemary, about 1-inch piece per liter
• Caramelized onions or a burnt onion with skin
• Mushrooms, fresh or dried

Ingredients That Add Depth

Those ingredients add an extra important layer flavor to the vegetable stock.

• Sprouted seeds, no more than 5%.
• Lentils and mung beans, no more than 8%.
• Bean broth, especially from chickpeas and white beans to replace the water.
• Nettles, amaranth, and borage leaves, no more than 5%.
• Miso, tamarind, soy sauce,  a teaspoon at the time, at the end to taste.
• Nutritional yeast, give a “meaty flavor”, but no more than 1%.
• Nuts, no more than 5%. Tied up in cheesecloth to be retrieved. Then you can dry them in oven and burgers or croquettes.
• Parmesan cheese rind, for a hint of saltiness.

Vegetables to Avoid

There are very few ingredients to avoid scrupulously and almost re all in the cabbage family. 

• Turnips and rutabagas
• Cabbage and Brussels sprouts
• Brocolli and cauliflower
• Red beets, unless you are making a red dish.
• Ground pepper, especially white, because they infuse and get too strong.
• Artichoke trimmings and leaves
• Excessive amounts of greens – no more than 15%
• Anything you wouldn’t eat, like spoiled vegetables