Vegetable Stock

Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian

Print as:
3x5 Recipe Card
4x6 Recipe Card
Full Page

Home > Soups - Stews > Stocks

Vegetable Stock

Yields: 2 quarts

Ingredients:

3 cups mushrooms (any variety)
1 fenel bulb, stalks and leaves only (reserve the bulb for another use)
5 celery stalks
4 medium to large carrots
2 large onions
¼ head of green cabbage
½ large rutabaga, peeled
5 leeks, cut in half lengthwise and washed
1 small bunch of fresh flat-leaf parsley (about 15 sprigs)
1 head of garlic, cut in half crosswise to expose the cloves
12 whole black peppercorns
6 whole white peppercorns
3 bay leaves
6-8 sprigs of fresh thyme

Slice the mushrooms, fennel stalks, celery, carrots, onions, and cabbage thin and place in an 8-quart stockpot. Cut the rutabaga into large chunks and place in the stockpot. Add the remaining ingredients and cover with cold water.
Bring to a boil over high heat. As the stock approaches a boil, skim any impurities that rise to the top with a ladle. Lower the heat and simmer gently for 45 to 60 minutes. Ladle through a fine stainer, cool, and refrigerate. The stock will keep for 4 to 5 days in the refrigerator, or freeze in 1-cup batches.

Note:
To intensify the flavor, reduce the stock after reducing by one quarter to one half.

Book Store
Bulletin Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques

Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy