Cuisine: European / Generic
A true and tried generic recipe and instructions on How to Make Vegetable Stock for European cuisines. A vegetable stock is nothing more than vegetables simmered in a very low fire for some time, so that the veggies release all their essence and flavours in the liquid. It can be made as complicated as one can make it – there’s no rule here. We present a basic vegetable stock recipe that – we believe – will serve you well.
Yields: approx. 2 liters (quarts)
Cooking time: approx. 100 min
You need: a stockpot, a sieve and a large bowl
- 2 onions
- 2-3 stalks of celery
- 2 carrots
- 3-4 shallots
- 1 parsnip
- 1 handful of mushrooms (if you have any)
- 2-3 leek greens (if you have any)
- 1/4 Tsp (or less) of sea salt
- 4-6 peppercorns
- 1-2 sprigs of thyme (or a pinch of dry thyme)
- 3 Tbsp olive oil (for browning)
- About 4 liters (quarts) of cold water
- Rinse the vegetables well, (particularly the leeks) and cut them to 2.5cm / 1 inch pieces.
- Put the oil in a large stockpot and light the fire to medium.
- Pour in the vegetables and sauté for 5 to 7 minutes or until they soften up. Don’t fully cook them – just brown them lightly.
- Add the cold water. It should be enough to cover the veggies, plus a bit more.
- Raise the fire and bring it to a boil.
- Reduce the fire to low and simmer, semi-covered with the lid, until the liquid is reduced by half. It should take about 90 minutes or so.
- Strain the stock through a fine-mesh sieve into a large bowl.
- Discard the vegetables. (They are cooked-out anyway.)
Notes on How to Make Vegetable Stock
- Avoid starchy, bitter or strong vegetables (like cabbage). You want the broth to be delicious but also with a “round” taste, lending to the taste of other dishes. (That’s the point, really.)
- Feel free to adjust the seasoning as you see fit but DO NOT add more salt: you will use this stock in future dishes and added salt may and can get in the way of your future creations.