Tony ZentgrafVegetable Stock is easy to make and the flavor can vary depending on the vegetables used. It is a good base for soups and sauces. Roasting the vegetables before adding to the pot can enhance the flavors as well. Give it a try and roast some onions, carrots, celery and whatever else you have on hand.
Vegetable Stock (V) (GF)
Print RecipeServings: 64 ounces
Vegetables can be roasted before putting in the pot. This will enhance the flavor of the stock.You can add other vegetables but stick with onion, celery and carrots as a base then add vegetables as you like.
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Recipe Multiplier
- 1 ea Onion & Peels
- 2 ea Garlic Cloves crushed
- 3 ea Carrots sliced
- 8 ea Mushrooms broken into pieces
- 3 ea Celery Stalks cut into 1"
- ½ cup Diced Tomatoes (or canned)
- 1 tsp Black Peppercorns
- 2 ea Bay Leaves
- 8 ea Sprigs Thyme
- 3 ea Sprigs of Parsley
- Fill with Water
Instructions
- In a 5 quart pot, add the onion & peels.
- Add garlic cloves, carrots, celery, mushrooms & tomatoes.
- Add black peppercorns, parsley, thyme and bay leaves.
- Cover with water.
- Bring to a boil.
- Reduce to a simmer and cook for 1-3 hours. Adding water if needed.
- Strain the Vegetable Stock when cooking is finished.
- Stock can be used immediately or cooled and stored for a later use.
- Use within 5 days.
