This one’s a quick easy one that you can use as a basis for a ton of different applications from vegetarian cuisine to soups, sauces, etc. Today I’m talking about vegetable stock. It only requires three ingredients, water, and time to make an excellent vegetable stock. What do you want to do with this stock? Make a delicious vegetarian mushroom risotto, minestrone, the base of your veloute sauce, and so on. I get asked a lot, what’s the difference between stock, broth, and bouillon? A stock is a combination of mirepoix, herbs, and animal bones, while broth is the same combination but with the meat of an animal and salt, and bouillon can be the cubed processed broth blocks or just a generic broth, but it must be stated that stock has no salt in it or meat.
- 1# Onions – Quartered
- 1/2# – Celery – Leafy tops removed as well as bottoms
- 1/2# – Carrots – Peeled, 2″ chunks
- *OPTIONAL* Sachet D’epice – Cheesecloth filled with 5×2″ pieces parsley stems, 3 sprigs of fresh thyme, 2 dried bay leaves, 1TBS whole black peppercorns
- Add all ingredients in a large stock pot
- Add about 2 gallons of cold water (and sachet if so desired)
- Bring to a boil
- Lower to a simmer
- Simmer for 45 minutes to 1 hour, skimming any scum that forms on the top
- Scoop out all the vegetables/sachet and discard
- Pour the stock through a strainer and allow to cool to room temperature
- Refrigerate overnight and if there is any film or scum on top, scrape it off
There it is, now you’re ready to use your own stock and make all kinds of delicious things! Any recipe that calls for water, you can substitute vegetable stock to incorporate more depth of flavor, it also adds richness without adding any fat!