|Nutritional Guidelines (per serving)|
|Servings: 1 gallon (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Making vegetable stock is quick compared to beef or chicken stock, but it's no less flavorful.
Vegetable stock only needs to simmer for 30 to 45 minutes to extract the maximum flavor. In fact, quality can start to diminish if the vegetables are simmered for too long.
There's no seasoning (i.e. salt) added to this vegetable stock, mainly because you're probably using the stock as an ingredient in another recipe, whether it's a soup, a sauce or something else. You don't want to start with a salty stock or you won't be able to control how salty the final dish is.
- 1 gallon water (cold)
- 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)
- 1/2 medium turnip (chopped)
- 1/2 small tomato (chopped)
- 3 cloves garlic (peeled and crushed)
- 2 tablespoons vegetable oil
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 3 to 4 sprigs parsley
- 3 to 4 whole black peppercorns
In a heavy-bottomed stock pot or soup pot, heat the oil over medium heat.
Lower the heat, add the onion, leek, carrot, celery, turnip, tomato and garlic, and gently sauté, 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 along with the bay leaf, thyme, peppercorns, parsley, and clove; bring to a boil, then lower to a simmer. Simmer for 30 to 45 minutes. Skim off any scum that rises to the surface, but don't stir or otherwise agitate the stock. Just let it simmer away.
Remove from heat, pour through a strainer into another large pot or container. Cool, then refrigerate.