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.
Prep Time15 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs15 minutesmins
Course: Stocks & Sauces
Cuisine: French
Keyword: Vegetable Stock
Servings: 7liters / 7 quarts
Ingredients
RECIPE:
5mediumonions,peeled and diced
5mediumcarrots,peeled and cut in Mirepoix
4stalkscelery,cut in Mirepoix
2smallleeks,split lengthwise and washed
0.5mediumfennel bulb,trimmed, and cut in half
2smallheads of garlic,cut crosswise in half
5mediumcrushed tomatoes
12mediumbutton mushrooms
1smallBouquet Garni
1bunchItalian parsley,washed
1.5teaspoonswhite peppercorns
1.5teaspoonscoriander seeds
1.5teaspoonsjuniper berries
8literswater
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.