Vegetable Stock

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Vegetable Stock

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Vegetable Stock

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 gently for two hours, it makes a perfect base for soups, stews, or sauces and can be easily stored for future use.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Stocks & Sauces
Cuisine: French
Keyword: Vegetable Stock
Servings: 7 liters / 7 quarts
Calories: 728kcal

Ingredients

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

Instructions

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

Notes

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. 

Cooking Tips for Vegetable Stock

  1. Choose fresh ingredients: Use fresh, high-quality vegetables for the best flavor, as the quality of your ingredients directly impacts the stock’s taste.
  2. Sweating vegetables (optional): Sweating or lightly sautéing the onions and leeks can add a subtle sweetness to the stock, but skipping this step gives a more intense, pure vegetable flavor.
  3. Control the simmer: Once the stock reaches a boil, reduce to a gentle simmer. This keeps the stock clear and prevents the vegetables from breaking down too quickly.
  4. Skim the surface: Regularly skim foam and impurities from the surface to keep your stock clear and prevent bitterness.
  5. Cool and store properly: Allow the stock to cool before transferring it to the fridge or freezer. Freeze in 1-quart (1-liter) containers for easy access.
  6. Flavorful add-ins: Customize by adding other herbs and spices. Just remember, a Bouquet Garni and spices like white peppercorns, coriander, and juniper berries enhance the stock without overpowering the vegetables.

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