Vegetable Stock

This image courtesy of Joseph DeLeo

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.



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


  • 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


  1. 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.


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