Vegetable Stock Yield 1 gallon
Making flavourful vegetable stock is quick compared to making stock from poultry or beef bones.
Vegetable stock only needs to simmer for 30 to 4o minutes to extract the maximum flavour from vegetables. After that, the quality starts to lessen.
Ingredients:
1 gallon cold water
1 medium onion, peeled and chopped
1 medium leek (white and green parts), rinsed and chopped
1 medium rib celery, chopped
1 medium carrot, peeled and chopped
½ medium turnip, chopped
½ small tomato, chopped
3 cloves garlic, peeled and crushed
2 Tbsp vegetable oil
For Spice Bag:
1 bay leaf
½ tsp dried thyme
3-4 fresh parsley stems
3-4 whole black peppercorns
1 whole clove
Preparation:
Make a spice bag by tying the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.
In a heavy-bottomed stock pot or soup pot, heat the oil over medium heat.
Lower the heat, add all the vegetables and sweat, with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don't brown the vegetables, though.
Add the water and the sachet, bring to a boil, then lower to a simmer. Simmer for 30-45 minutes.
Strain, cool and refrigerate.
Vegetable stock only needs to simmer for 30 to 4o minutes to extract the maximum flavour from vegetables. After that, the quality starts to lessen.
Ingredients:
1 gallon cold water
1 medium onion, peeled and chopped
1 medium leek (white and green parts), rinsed and chopped
1 medium rib celery, chopped
1 medium carrot, peeled and chopped
½ medium turnip, chopped
½ small tomato, chopped
3 cloves garlic, peeled and crushed
2 Tbsp vegetable oil
For Spice Bag:
1 bay leaf
½ tsp dried thyme
3-4 fresh parsley stems
3-4 whole black peppercorns
1 whole clove
Preparation:
Make a spice bag by tying the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.
In a heavy-bottomed stock pot or soup pot, heat the oil over medium heat.
Lower the heat, add all the vegetables and sweat, with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don't brown the vegetables, though.
Add the water and the sachet, bring to a boil, then lower to a simmer. Simmer for 30-45 minutes.
Strain, cool and refrigerate.