Kitchen Basics: Vegetable Stock
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 18.8
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 24.7 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 1.4 g
- Protein: 0.7 g
View full nutritional breakdown of Kitchen Basics: Vegetable Stock calories by ingredient
Introduction
This veggie stock has a stronger, richer flavor than most. This veggie stock has a stronger, richer flavor than most.Number of Servings: 12
Ingredients
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1 t canola oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 bulb fennel, chopped
2 cloves garlic, smashed and cut in half
1/4 cup no salt added crushed tomatoes
2 bay leaves
1/2 t black peppercorns
3 sprigs fresh thyme
8 c cold water
Tips
I saute the vegetables for an extra layer of flavor, and I added extra veggies to the mix.
Get those knives ready! This recipe is a great chance to practice chopping. The smaller your veggies are chopped, the more flavor you can extract from them.
I love to use fennel and tomatoes in my stock, but feel free to switch it up with mushrooms, turnips, leeks, or asparagus. Stay away from Brussels sprouts, beets, or spinach. They will give your stock strong flavors or wild colors. Also, avoid adding potatoes since they are starchy and will make your stock cloudy.
Directions
Heat a large saucepan over moderate heat, then add the oil. Add the onions and carrots to the hot oil and cook them for 3-4 minutes. Add the fennel and celery and cook another 5 minutes until the vegetables start to brown. Add the garlic and tomatoes, along with one cup of the water.
Use a wooden spoon to stir the mixture well, scraping the bottom of the pan to remove any "fond," that cooked-on crust that develops in the bottom of the pot.
Add the remaining water, peppercorns, thyme, and bay leaves. Bring the stock to a boil then reduce to a low simmer. Cook 40 minutes, skimming the surface twice to remove any impurities that float to the top.
Remove the stock from heat and strain through a fine-mesh strainer. (Line the strainer with a coffee filter for an even clearer stock.) Cool then refrigerate.
Makes 6 cups, 1/2 cup per serving.
Use a wooden spoon to stir the mixture well, scraping the bottom of the pan to remove any "fond," that cooked-on crust that develops in the bottom of the pot.
Add the remaining water, peppercorns, thyme, and bay leaves. Bring the stock to a boil then reduce to a low simmer. Cook 40 minutes, skimming the surface twice to remove any impurities that float to the top.
Remove the stock from heat and strain through a fine-mesh strainer. (Line the strainer with a coffee filter for an even clearer stock.) Cool then refrigerate.
Makes 6 cups, 1/2 cup per serving.
Member Ratings For This Recipe
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CLRWILLIAMS25
I make a vegetable stock using veggie scraps. I save the scraps in a gallon freezer bag until I have about 1.5 bags full. It cuts down on waste and tasted great too! I do sometimes add fresh vegetables to the mix if I feel like I have a lot of on type of scrap (usually tomato or some greens). - 1/29/13
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POPEYETHETURTLE
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MIRAJOTOM
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CD13713216
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CD9743971
