Basic Vegetable Stock

Total Time:
1 hr 55 min
Prep:
10 min
Cook:
1 hr 45 min

Yield:
about 8 cups

Ingredients
  • 1 tablespoon olive oil
  • 4 large onions, quartered
  • 2 large carrots, quartered, tops reserved
  • 8 large garlic cloves, crushed
  • 2 large leeks, washed, trimmed, tough outer leaves removed
  • 1 large sprig thyme
  • 1 large sprig rosemary
  • 1 bay leaf
  • 6 whole black peppercorns
  • 1 whole clove
  • 3 quarts water
Directions

Preheat oven to 400 degrees F.

In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.

Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.

In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.

Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.

Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.

Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).


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