Vegetable Stock

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Vegetable Stock

Vegetable Stock


  • 6-8 sprigs of fresh thyme
  • 3 bay leaves
  • 6 whole white peppercorns
  • 12 whole black peppercorns
  • 1 head of garlic cut in half crosswise to expose the cloves
  • 1 small bunch of fresh flat-leaf parsley about 15 sprigs
  • 5 leeks cut in half lengthwise and washed
  • ½ large rutabaga peeled
  • ¼ head of green cabbage
  • 2 large onions
  • 4 medium to l


  • 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.

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

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