Use this recipe (vegetable stock) only as a rough guide. Improvise with the vegetables of your choice. Whenever I boil artichokes I use the cooking liquid as the basis for a vegetable broth. And as a rule I add a tiny amount of olive oil to give the broth body, and I never use salt. A great improvisation is to make the broth using roasted vegetables for a richness and depth of flavor. Some of this broth can be used immediately and the rest can be frozen for future use. Let’s start the delicious, easy and homemade “vegetable stock” recipe.
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- 4 leeks, trimmed, thinly sliced and washed
- 2 celery stalks, chopped
- 2 medium carrots peeled and chopped
- 16 cups water
- 1 packet bouquet garni or
- 2 medium onions, peeled and chopped
- 2 bay leaves
- 1 small bunch parsley
- ¼ teaspoon black pepper corns
- 2 sprigs fresh thyme
- 1 sprig rosemary
1 Combine all of the ingredients in a large pot. Bring to a boil. Then turn the heat down and let it SIMMER uni liquid if reduced by half.
2 Strain the stock through a sieve into another container. Discard the solids. At this stage you can choose to do one of two things.
3 Either cool broth and use or return it to the pot and boil until it is reduced further more to a desired strength. This is especially worth to do if you are planning to use the broth for risotto or a sauce. The intense flavors enhance the taste of the sauce.
4 The broth can be frozen up to 4 months and used in a variety of ways – when making soups, sauces, risotto or as poaching liquid for fish or chicken.
Different flavour components have different levels of solubility in water at different temperatures. By starting cold and slowly increasing the heat, you can be sure that all the flavours have had a chance to be extracted at their preferred temperature.
METHOD 2: Chinese Style (Vegetable Stock)
How to Vegetable Stock (Easy-Homemade)
This can be kept chilled for up to three days or frozen for up to three months. Salt is not added when cooking the stock: it is better to season it according to the dish in which it its to be used. Makes 16¼ cups.
- 9 oz/250 g shallots
- 1 large carrot, diced
- 1 celery stalk, chopped
- 1/2 fennel bulb
- 1 garlic clove
- 1 bay leaf
- A few fresh parsley and tarragon sprigs
- 8 cups water
|STEP 1: Put all the ingredients in a large pan and bring to a boil.
|STEP 2: Skim off the surface scum with a flat spoon and reduce to a gentle simmer. Partially cover and cook for 45 minutes. Leave to cool.
|STEP 3: Line a strainer with clean cheesecloth and put over a large pitcher or bowl.
Pour the stock through the strainer. Discard the herbs and vegetables.
|STEP 4: Cover and store in small quantities in the refrigerator for up to three days.
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Click here for a delicious and easy vegetable stock recipe.