Making Basic Vegetable Stock
A reliable stock is the quiet workhorse of the kitchen. Instead of discarding onion skins, carrot ends, and celery tops, you turn them into a versatile foundation for soups, risottos, and braises.
Watch your vegetable selection.
Avoid broccoli, cauliflower, cabbage, or Brussels sprouts, as these turn the stock sulfurous and bitter when boiled for long periods.
- large stockpot
- mesh strainer
- large bowl
What goes in.
- 2 tbspneutral oil, such as grapeseed or canola
- 3 largeyellow onions, roughly chopped with skins on
- 3large carrots, scrubbed and chopped into chunks
- 3 stalkscelery, including leaves, chopped
- 1 headgarlic, halved horizontally
- 1 bunchfresh parsley stems
- 2bay leaves
- 1 tspwhole black peppercorns
- 3 qtcold water
Building Depth Before the Simmer
Sweating the onions and carrots in oil until they are lightly browned releases sugars and adds a deeper base flavor that a cold-water start alone cannot provide.
The method.
Sauté the aromatics
Heat the oil in the stockpot over medium-high heat. Add the onions and carrots. Cook for about 8 minutes until the onions are translucent and showing signs of golden color at the edges.
Add remaining vegetables
Stir in the celery and garlic, cooking for another 3 minutes until fragrant.
Simmer
Pour in the cold water and add the parsley, bay leaves, and peppercorns. Bring to a boil, then immediately reduce the heat to low so the liquid barely trembles.
Infuse
Cover partially and simmer for 45 minutes to 1 hour. The stock is done when the vegetables are soft and the liquid has taken on a rich, tawny color.
Strain
Place the mesh strainer over a large bowl and pour the contents carefully. Press on the solids with the back of a spoon to extract all the liquid, then discard the spent vegetables.
Other turns to take.
Roasted Stock
Toss the onions, carrots, and celery in oil and roast at 400°F (200°C) until deeply caramelized before adding them to the pot.
Mushroom Rich
Add a handful of dried shiitake or porcini mushrooms to the pot for a deep, earthy intensity.
When it doesn't go to plan.
Keep a dedicated freezer bag for vegetable scraps—onion ends, carrot peels, and mushroom stems—to toss into your stockpot whenever you have enough.
Do not add salt during the simmering process; keep it unseasoned so you can control the salt levels when you use the stock for specific dishes later.
Cool the finished stock rapidly by placing the pot in an ice bath before moving it to the refrigerator.
The ones that keep coming up.
How long can I keep this in the fridge?
It will stay fresh in an airtight container for up to 4 days, or you can freeze it for up to 3 months.
Should I peel the carrots?
There is no need to peel them; just scrub them well to remove any dirt. The skins add color and flavor.
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