Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 3 Times
Can be made ahead of time.
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Vegetable Stock
Cookbook
Use this basic stock as a guideline. Feel free to add other vegetables or seasonings according to personal preference, although it is best to omit boldly colored or strong flavored vegetables that will overpower the stock.
Yield : Makes about 6 cups
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, coarsely chopped
- 2 celery ribs, chopped
- 2 carrots, coarsely chopped
- 8 cups water
- 2 garlic cloves, crushed
- ½ cup coarsely chopped fresh Italian parsley
- 1 large bay leaf
- ½ teaspoon whole black peppercorns
- 1 tablespoon tamari
- Salt to taste
Directions
1. Heat the oil in a large stockpot over medium heat. Add the onion, celery, and carrots, cover, and cook until slightly softened, about 5 minutes. Uncover and add the water, garlic, parsley, bay leaf, peppercorns, tamari, and salt. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 1 hour to reduce the liquid and bring out the flavors of the vegetables.
2. Strain through a fine-mesh sieve into another pot, pressing the juices out of the vegetables with the back of a large spoon. Discard the vegetables. The stock is now ready to use. If a stronger stock is desired, return the stock to a boil, and reduce the volume by one quarter. If kept tightly covered in the refrigerator, the stock will keep for up to 3 days. Alternatively, you can portion and freeze it for up to 4 months.
© 2007 Robin Robertson
Nutritional Information
Nutrients per serving
Nutritional information is based on 6 servings and includes 1/2 teaspoon of salt.
26 kcal
1 % daily value
1 % daily value
3 % daily value
42 mg
6 mg
0 g
1 g
0 g
1 g
0 mg
378 mg
0 g
2 g
1 % daily value
