Victorious Vegetable Stock Recipe

Name: Victorious Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried porcini mushrooms; 5 stalks celery; 3/4 lb leek, including green part; 4 large carrots; 2 large parsnips; 1 cup sliced fresh mushrooms; 1 medium yellow onion; 2 apples or 2 pears, cored; 1 teaspoon finely ground white pepper; 20 peppercorns; 1 tablespoon turmeric; 3 garlic cloves, peeled; 4 bay leaves; 1/4 cup fresh parsley, tightly packed; 1/2 bunch fresh dill, including stalks; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 2 tablespoons nutritional yeast; 2 tablespoons salt; Optional; 2 sprigs fresh oregano (optional); 2 sprigs fresh sage (optional); 1 -2 tablespoon olive oil (optional); parmesan cheese, rind only (optional)

Servings: persons

1/2 ounce dried porcini mushrooms
5 stalks celery
3/4 lb leek, including green part
4 large carrots
2 large parsnips
1 cup sliced fresh mushrooms
1 medium yellow onion
2 apples or 2 pears, cored
1 teaspoon finely ground white pepper
20 peppercorns
1 tablespoon turmeric
3 garlic cloves, peeled
4 bay leaves
1/4 cup fresh parsley, tightly packed
1/2 bunch fresh dill, including stalks
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tablespoons nutritional yeast
2 tablespoons salt
Optional
2 sprigs fresh oregano (optional)
2 sprigs fresh sage (optional)
1 -2 tablespoon olive oil (optional)
parmesan cheese, rind only (optional)

1
Use the flat side of a chef's knife to gently crush the garlic cloves.
2
Wash unpeeled vegetables well and cut them roughly into large pieces. Add to a large stock pot along with all other ingredients. Add entire sprigs of the herbs rather than removing the leaves from the stem.
3
Cover with water. Water level should be about 4 inches above the top of the vegetables. Bring to a boil, skim off any foam from the top of the broth, then partially cover. Reduce heat and simmer for 1 1/2 hours. At the end of the cooking time, if you wish to make the stock richer, remove the lid and continue cooking uncovered to slightly reduce it.
4
When the stock has cooled slightly, strain it through a sieve or cloth, pressing all of the remaining liquid out of the vegetables. Compost or discard the remaining vegetables. What you don't eat immediately can be refrigerated for 3-5 days, or frozen.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 1/2 ounce dried porcini mushrooms, 5 stalks celery, 3/4 lb leek, including green part, 4 large carrots, and more.

Yes, Victorious 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.

That's it — enjoy your meal!

Victorious Vegetable Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions