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.
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.
Video
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.