Vegetable Stock
When you are making a completely vegetarian dish, this is the stock of choice, with a pronounced vegetable and herb flavor. It is a good substitute for chicken or fish stock in other recipes, as well.
CostInexpensive
Total Timeunder 2 hours
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Textureherby, savory
Type of Dishstock
Ingredients
- 3 celery stalks, cut into ½-inch slices
- 1 clove garlic, unpeeled, halved crosswise
- 1 medium onion, cut into medium dice
- 10 ounces domestic mushrooms (about 24), quartered
- 1 small bunch parsley, stems and leaves
- 1 small bunch thyme, stems and leaves
- 1 small bunch tarragon, stems and leaves
- 1 bay leaf
- 1 teaspoon black peppercorns
- 3 parsnips, ends removed but not peeled, cut into medium dice
- 3 carrots, cut into medium dice
Instructions
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Place all the ingredients in a large pot or stockpot and cover with 3 to 4 quarts of cold water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 2 hours, or until a good vegetable flavor is achieved. Strain through a fine strainer, pushing down on the solids to extract all the liquid. Cool to room temperature and refrigerate or freeze.
1996 Debra Ponzek and Joan Schwartz
