Vegetable Stock

Vegetable Stock
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A Little Personal History:

Most times when stock is called for it’s beef or Chicken stock. However, vegetable stock is great for dishes that already have a lot of vegetables in them. It’s also makes a great turkey marinade. Here’s my favorite recipe.

Description:

Category:

Stock

Servings:

1 gallon

Time:

Preparation Time: 20 minutes
Cooking Time:

Equipment:

Cutting board and knives, Roasting Pan, large cooking pot

Difficulty:

Easy

Ingredients:

  • 1 pound celery stalks
  • 1 1/2 pounds sweet onions
  • 1 pound carrots, cut into 1 inch pieces
  • 1 pound tomatoes, cored
  • 1 pound green bell pepper, cut into 1 inch pieces
  • 1/2 pound turnips, cubed
  • 2 tablespoons olive oil
  • 3 cloves garlic
  • 3 whole cloves
  • 1 bay leaf
  • 6 whole black peppercorns
  • 1 bunch fresh parsley, chopped
  • 1 gallon water

Procedure:

  1. Preheat oven to 450 degrees F.
  2. Prepare vegetables as per instructions. For celery, remove leaves and tender inner parts and set aside.
  3. Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the pre-heated oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
  4. Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil over medium-high. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
  5. Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable stock it can be used immediately or stored in glass jar(s) for later use. Although the vegetables are no longer necessary for your stock they are delicious to eat hot or cold, don’t waste them!

Advanced Preparation:

Everything can be done in advance, stored and refrigerated or frozen till ready to use.

Tips, Notes, and Variations:

N/A