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.
Servings: 7 liters / 7 quarts
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.
