Classic Vegetable Stock
Vegetable stock is a slow extraction of flavor from mirepoix, aromatics, and cold water. By simmering your scraps and fresh vegetables at a low heat for about an hour, you pull the starch and essence into the liquid, creating a clean base for soups, braises, and grains.
Consistency is your main ingredient.
Avoid brassicas like broccoli or cauliflower, as they turn bitter and sulfurous during a long simmer. Stick to aromatics and mild root vegetables for a balanced result.
- Large stockpot
- Fine-mesh strainer
- Ladle
- Large bowl or container for straining
What goes in.
- 2 tbspneutral oil
- 2 largeyellow onions, roughly chopped with skins on
- 3 stalkscelery, including leaves, chopped
- 3 largecarrots, scrubbed and chopped
- 1 headgarlic, halved horizontally
- 1 bunchfresh parsley stems
- 1 tspblack peppercorns
- 2dried bay leaves
- 3 quartscold water
Building the foundation
Sautéing the vegetables in oil until they are soft and fragrant before adding water concentrates the natural sugars and gives the final stock a deeper, golden hue.
The method.
Sweat the base
Heat the oil in the stockpot over medium heat. Add onions, celery, and carrots. Cook until the onions begin to turn translucent and slightly brown on the edges.
Add aromatics
Stir in the garlic, parsley stems, peppercorns, and bay leaves. Cook for another 2 minutes until the garlic is fragrant.
Simmer
Pour in the cold water. Bring to a gentle boil, then immediately reduce the heat to low. Cover partially and let it simmer for 60 minutes.
Strain
Place a fine-mesh strainer over a large bowl. Pour the stock through, pressing lightly on the solids with a ladle to extract the remaining liquid. Discard the solids.
When it doesn't go to plan.
Keep a dedicated freezer bag for vegetable scraps like carrot peels, onion ends, and mushroom stems to use for future batches.
Cool the stock quickly by placing the container in an ice water bath before moving it to the refrigerator.
Do not add salt while simmering; keep it neutral so you can season it according to the specific dish you eventually cook.
The ones that keep coming up.
Can I use starchy vegetables like potatoes?
Avoid potatoes; their high starch content will make your stock cloudy and gummy rather than clear and clean.
How long will this last?
It keeps in the refrigerator for 4 days or in the freezer for up to 3 months.