Vegetable Stock

Vegetable stock is a versatile and flavorful base for many vegetarian and vegan dishes. While it requires a bit of effort, the result is well worth it. By cutting the vegetables into small pieces and browning them, you can achieve a rich and robust flavor profile in your stock. This recipe also includes mushrooms and soy sauce, which add depth and complexity to the stock. With just under an hour of preparation and cooking time, you can create a homemade vegetable stock that will enhance the taste of your soups, stews, and sauces. Let’s dive into the recipe for this delicious and versatile vegetable stock.

Makes: About 12 cups

Time: About 1 hour, somewhat unattended

INGREDIENTS:

• 4 large carrots, sliced
• 2 large onions, chopped (no need to peel)
• 1 large potato, sliced
• 2 celery stalks, chopped
• 5 or 6 cloves of garlic (no need to peel)
• 10 to 20 medium button mushrooms, trimmed and halved or sliced
• 2 medium tomatoes, chopped
• 10 to 20 fresh parsley stems or stems and leaves
• Freshly ground black pepper

INSTRUCTIONS:

1. Combine all the ingredients in a large pot and add 14 cups of water. Season with freshly ground black pepper.
2. Bring the mixture to a boil and then reduce the heat to a steady simmer. Cook for about 30 minutes, or until the vegetables are very tender. For even more flavor, you can simmer the stock for a longer time if you have the time available.
3. Once cooked, cool the stock slightly. Strain the stock, pressing on the vegetables to extract as much liquid as possible. Discard the solids.
4. Your homemade vegetable stock is now ready to be used immediately or stored. If using immediately, incorporate it into your desired recipe. If storing, refrigerate the stock for up to 5 days or freeze it for up to 3 months in airtight containers.

TIPS FOR VEGETABLE STOCK:

• Use a variety of vegetables to enhance the complexity of flavors in your vegetable stock. Feel free to add other vegetables like leeks, fennel, bell peppers, or mushrooms for additional depth.
• Browning the vegetables before simmering adds a deeper flavor to the stock. Heat a bit of oil in the pot and cook the vegetables over medium heat until they start to brown before proceeding with the recipe.
• For a clear vegetable stock, you can substitute the potato with peeled and chopped parsnips.
• Mushroom lovers can create a flavorful Mushroom Stock by using 1 carrot, 2 pounds of mushrooms, and adding 2 ounces of dried shiitake, porcini, or a combination.
• When freezing the stock, leave some headspace in the containers to allow for expansion during freezing.
• Label and date your containers when storing the stock in the refrigerator or freezer for easy identification later on.

Enjoy the homemade goodness of your vegetable stock in a variety of dishes. Its rich flavors and versatility will enhance the taste of your soups, stews, and sauces. Feel free to adjust the ingredients and cooking time to suit your preferences and culinary needs. With a batch of homemade vegetable stock at your disposal, you can add depth and complexity to your vegetarian and vegan creations.