Vegetable Stock Recipe

Name: Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 tablespoons neutral-flavored oil (grapeseed or canola); 3 large white or yellow onions, coarsely chopped into 1/2-inch pieces; 6 stalks celery, coarsely chopped into 1/2-in pieces; 6 medium carrots, coarsely chopped into 1/2-in pieces; 3 small parsnips, coarsely chopped into 1/2-in pieces; 3 small turnips, coarsely chopped into 1/2-in pieces; 3 medium leeks (pale green and white parts only), coarsely chopped into 1/2-in pieces; 2 cups quartered white mushrooms (optional); 1 large tomato, coarsely chopped into 1/2-in pieces (optional); 1 pint dry white wine (drinkable quality); 1 gallon plus 1 quart cold water; 1 bouquet garni, as follows:

Servings: persons

3 tablespoons neutral-flavored oil (grapeseed or canola)
3 large white or yellow onions, coarsely chopped into 1/2-inch pieces
6 stalks celery, coarsely chopped into 1/2-in pieces
6 medium carrots, coarsely chopped into 1/2-in pieces
3 small parsnips, coarsely chopped into 1/2-in pieces
3 small turnips, coarsely chopped into 1/2-in pieces
3 medium leeks (pale green and white parts only), coarsely chopped into 1/2-in pieces
2 cups quartered white mushrooms (optional)
1 large tomato, coarsely chopped into 1/2-in pieces (optional)
1 pint dry white wine (drinkable quality)
1 gallon plus 1 quart cold water
1 bouquet garni, as follows:

1
Wash all vegetables well.
2
Pour oil into a large (at least 12-quart) heated stockpot, then stir in onion, celery, carrots, parsnips, and turnips. Continue to cook over medium-high heat until vegetables are starting to brown, about 20-30 minutes.
3
Add leeks, mushrooms, and tomato, then deglaze the pan with the white wine.
4
Cook over high heat for 2-3 minutes, then add all the water and the bouquet garni. Bring to a boil, then immediately reduce heat. Simmer uncovered for 1 hour.
5
Strain the finished stock through a fine mesh strainer or colander covered in cheesecloth. Place in a non-reactive container, and chill quickly in an ice water bath, stirring often.
6
When the stock has cooled completely, place in the refrigerator or freezer, tightly covered.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons neutral-flavored oil (grapeseed or canola), 3 large white or yellow onions, coarsely chopped into 1/2-inch pieces, 6 stalks celery, coarsely chopped into 1/2-in pieces, 6 medium carrots, coarsely chopped into 1/2-in pieces, and more.

Yes, Vegetable Stock falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Stock

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