Basic Vegetable Stock
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Type of Dishstock
- 1 large Spanish onion, chopped
- 3 carrots, peeled and chopped
- 4 celery stalks with leaves, chopped
- 2 whole tomatoes, chopped
- 1 leek, chopped
- ½ head garlic
- 1/3 cup white wine
- 12 cups mineral or filtered water
- 1½ teaspoons kosher salt
- ¼ teaspoon whole peppercorns
- 1 Bouquet Garni
Combine all the ingredients in a large stockpot.
Bring to a boil over medium-high heat.
Reduce heat, partially cover, and simmer for 1 hour.
Strain the stock and discard solids.
ASIAN-INFUSED VEGETABLE STOCK
Add a 6-inch piece of ginger root, 1 head of garlic, 1 stalk of lemongrass, 6 chinese dried mushrooms (or any dried, dark wild mushrooms), 6 Scallions, 1 serrano chile, 1 tablespoon of whole black pepper-corns, and 1 table-spoon of lightly crushed Szechwan peppercorns.
Add a 3-inch piece of Parmesan cheese rind.
1999 Carla Ruben, Bob Spiegal, and Peter Siegal