Kitchen Basics: How to Make a Good Vegetable Stock
Prep Time
15mins
Cook Time
45mins
Total Time
1hr
This vegetable stock will be a flavorful addition to soups and other dishes. You can use it in place of water or chicken and beef stock.
Servings: 14cups / 3.5 liters
Author: Mary Gillespie
Ingredients
2tablespoons/ 30 ml vegetable oil
2tablespoons/ 30 ml soy sauce
2cups/ 500 ml chopped onion
2cups/ 500 ml chopped carrot
2cups/ 500 ml chopped celery
16cups/ 4 liters cold water
1/2cup/ 125 ml rice or 2 potatoespeeled and chopped into 1" / 2.5 cm cubes
5-8whole peppercorns
2-3bay leaves
Parsley stalks
3-4stalks of fresh or whole dried herbs
Saltto taste
Instructions
Heat a large pot over med-low heat. When pot has heated, add oil. Swirl to coat pan.
Add onions, celery and carrots. Stir to coat with oil. Add soy sauce and stir into vegetables.
Cook vegetables until they begin to soften, about 5 minutes. Do not let them brown. If they begin to brown, turn the heat down to low,
Add water, rice or potatoes, peppercorns, bay leaves, parsley stalks and herbs.
Increase heat to high and bring stock to a boil. Once it has come to a boil, reduce the heat to medium-low or to a temperature that keeps stock lightly simmering.
Simmer stock, uncovered, for 45 minutes.
Remove stock from heat and allow to cool slightly before straining. Strain into a colander over a large pot until all the liquid has drained from the vegetables. Do not press on the vegetables.
Taste the strained stock and salt lightly. Add only enough salt to bring out the flavors in the stock.
Pour stock into storage containers and refrigerate or freeze until needed.