Vegetable stock is a versatile ingredient that adds depth and flavor to various dishes. Use it as a base for soups, stews, sauces, or gravies, or use it to enhance the flavors of rice, grains, and other dishes.
Makes 2 Quarts
INGREDIENTS:
- 1 ounce (4 packets; about 3 tablespoons) unflavored gelatin
- 2 large onions, roughly chopped
- 2 large carrots, peeled and roughly chopped
- 4 stalks celery, roughly chopped
- 1 large leek, trimmed
- 8 ounces mushroom stems and scraps and/or whole mushrooms
- 2 Granny Smith apples, quartered
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 6 sprigs fresh parsley
INSTRUCTIONS:
- In a medium bowl, pour 4 cups of water and sprinkle the unflavored gelatin over it. Set it aside until the gelatin is fully hydrated, which takes about 10 minutes.
- In a large Dutch oven or stockpot, combine the chopped onions, carrots, celery, leek, mushrooms, apples, bay leaves, peppercorns, fennel seeds, coriander seeds, and fresh parsley. Add enough cold water to just cover all the ingredients.
- Add the hydrated gelatin along with the water it was soaking in to the pot. Bring the mixture to a simmer over medium heat. Adjust the heat to maintain a slow, steady simmer, and cook for 1 hour. Add hot water as needed to keep all the ingredients submerged.
- Strain the vegetable stock through a fine-mesh strainer lined with cheesecloth into a large bowl. Discard the solids from the strainer.
- Return the strained stock to the pot and bring it to a simmer. Allow it to reduce to 2 quarts, which should take approximately 20 minutes.
- Remove the pot from the heat. Your basic vegetable stock is now ready to use. It can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
By making your own vegetable stock, you have control over the ingredients and can customize the flavor to suit your preferences. Enjoy the richness and goodness of this homemade stock in your cooking!
