This vegetable stock recipe is a richly flavored, vegetarian-friendly alternative to traditional meat-based stocks. Featuring classic mirepoix vegetables like onions, carrots, and celery, along with leeks, fennel, and tomatoes, this stock offers depth and complexity. White peppercorns, coriander seeds, and juniper berries provide subtle aromatics, while a Bouquet Garni adds a touch of herbaceousness. Simmered […]
You may sweat or the onions and leek first. I prefer not to do it, to have more vegetable intensity flavor. But either way is good.
Put all of the ingredients in a tall . Bring to a boil. Lower the heat and simmer for 2 hours, frequently skimming the foam from the surface.
Strain the in a colander and then through a fine sieve. Discard the solids or keep them for another dish if you peeled them before cooking.
Cool to room temperature, then and refrigerate.
This recipe connects to Vegetable Stocks Making — learn the technique step by step in the video lessons.
Skim often and never let a stock boil hard — a gentle simmer is what keeps it clear and full of flavor. If you'd like to go deeper, Vegetable Stocks Making covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
