Vegetable Stock

Yield:
about 1 gallon
Level:
Easy
Ingredients
  • 2 cups large dice yellow onions
  • 2 cups large dice leeks, green and white parts, well rinsed
  • 2 cups mushroom trimmings, wiped clean
  • 1 cup large dice carrots
  • 1 cup large dice celery
  • 1 cup large dice turnips
  • 1 cup large dice parsnips
  • 1 cup large dice yellow squash
  • 1 cup large dice zucchini
  • 8 Roma tomatoes, quartered
  • 1/2 cup garlic cloves, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1 gallon water
  • 2 tablespoons fresh thyme, or 2 teaspoons dried
  • 8 parsley stems
  • 4 basil stems
  • 2 bay leaves
  • 2 cups white wine
Directions

Preheat the oven to 400 degrees F.

In a large roasting pan, spread the onions, leeks, mushrooms, carrots, celery, turnips, parsnips, squash, zucchini, tomatoes and garlic cloves. Drizzle with the olive oil, and season with the salt and pepper, stirring to coat. Roast for 45 minutes, stirring, every 15 minutes to brown evenly.

Remove from the oven and transfer to a large pot. Add the water and herbs, and bring to a boil. Reduce the heat and simmer for 20 minutes, skimming to remove any foam that rises to the surface. Add the wine and cook for 30 minutes.

Remove from the heat and strain through a fine mesh strainer into a clean container. Use immediately, cool in an ice bath, then refrigerate in an airtight container for up to 5 days. (The stock can be frozen for up to 3 months.)


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4.6 7
I'm a vegetarian, so having a flavorful veggie broth for cooking makes a difference. I've made this recipe several times and it is always delicious. I double the recipe because it's a lot of work. I strain it into quart size freezer bags after it cools and then freeze. We throw it into chili, soup, make beans with it or sip it hot with a little Parmesan if we're under the weather. item not reviewed by moderator and published
Amazing flavors! I never imagined how good a vegetable broth could be. When I finished cooking it, I divided into two containers. One I left as a clear broth, the other I added the cooked vegetables pureed first. item not reviewed by moderator and published
I had never made vegetable stock before, so I tried this recipe. I added chopped collard greens, fresh thyme, rosemary, and celery seed to the stock and had it simmering while I roasted the vegetables. Roasting the veggies with olive oil, salt and pepper made the flavor of the stock incredible. I strained it, portioned it, then added the veggies back to one portion; threw in fresh green beans, split peas (for protein and noodles for a fabulous dinner. item not reviewed by moderator and published
Emeril is a cook's chef! item not reviewed by moderator and published
Good stuff. item not reviewed by moderator and published
I didn't get the depth of flavor I hoped out of this recipe. Next time I'll try adding more herbs and mushrooms to the mix and see if that helps. Normally, Emeril's recipes are 5 star all the way, but this one is just average. item not reviewed by moderator and published
This was easy to make & very tasty. I was on a liquid diet & could only eat pureed vegetables. This soup got me through until I could eat solid food. My favourite way to eat the soup was to boil a sweet potato & then blend it in my blender with the soup stock to make a thick soup. Tasted great!!!! Thank you Emeril PS-this was the first episode "Eat your Veggies" that I had ever watched & I have been tuning into your show ever since. Now that I am back on a full diet I will start making some of the recipies I have printed. Thanks again Joan Karger Baden, Ontario, Canada item not reviewed by moderator and published

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