Vegetable Stock Recipe

A good vegetable stock recipe should produce a beautiful, clear and light-colored stock. It has no gelatin content because no animal products are used. It can almost always be substituted for a meat-based stock, which is helpful when preparing a more healthful or vegetarian dish.

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This stock is always on hand in my kitchen. I have also made many, many versions of it, each to suit certain dishes.

Hint: Sometimes a stock with just one or two vegetables that will compliment a specific dish very well is better than a stock with many vegetables.

Here's one of my favorite basic vegetable stock recipes:

*Vegetable oil 1 fl. oz.

*Mirepoix, small dice 1 lb.

*Leek, whites 4 oz. and greens, chopped

*Garlic cloves, 2 chopped

*Fennel, small 2 oz. dice

*Turnip, diced 1 oz.

*Tomato, diced 1 oz.

*White wine 4 fl. oz.

*Water 2 qts.

*Sachet (ingredients tied in a cheesecloth bag):

• Bay Leaf 1


• Dried Thyme 1/4 tsp.


• Peppercorns, 1/8 tsp. crushed


• Parsley stems 4

Yield: 1/2 gal.

1. Heat the oil. Add the vegetables and sweat for 10 minutes.
2. Add the white wine, water and sachet.
3. Bring the mixture to a boil, reduce to a simmer and cook for 45 minutes.
4. Strain, cool and refrigerate.

Once you get the hang of making stocks, you can begin to let your mind run wild. Go ahead and experiment. As to ingredients, anything goes. I have no doubt that the world's best vegetable stock recipe is yet to be discovered.

Principles Of Stock Making
White
Brown
Fish
Court Bouillon

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