Homemade stock almost always tastes better than boxed or canned, and this is never more true than with vegetable stock. In the case of chicken or beef stock, the stock comes from cooking bones in water on low heat, for several hours. With vegetable stock, there are no bones to cook, so the richness of the stock comes from the variety of vegetables you use. It helps to brown the veggies first, so the stock gets infused with some of the flavors from caramelization. Unlike chicken or beef stock, which needs time to extract all the goodness from the bones, with vegetable stock, you cook the stock for only an hour to an hour and half. Beyond that, the flavors begin to disintegrate.
A big thanks to Hank Shaw who shared his method for making veggie stock with me, after tiring of hearing me complain about a boxed version I had used. (I have yet to find a commercial vegetable stock that is remotely palatable.) The recipe lends itself to variations, depending on the season. The basic recipe includes carrots, onions, celery, garlic, parsley, tomato paste, and mushrooms (preferred dried). You can also include parsnips, fennel, turnips, rutabagas, corn cobs, or leeks. Ginger would be a lovely addition.
How to Make Vegetable Stock
Feel free to use the onion skins, they'll add flavor and a lovely caramel color to the stock. If parsnips are available, you can sub out some of the carrots with chopped parsnips for more flavor.
Ingredients
- 1 ounce dried mushrooms*
- 4 Tbsp olive oil
- 4 cups chopped onion
- 2 cups chopped celery
- 3 cups chopped carrot
- 1 cup chopped fennel bulb (optional)
- Salt
- 2 large garlic cloves, smashed (can leave skins on)
- 2 Tbsp tomato paste
- 1 Tbsp fresh rosemary
- 2 teaspoons dried thyme
- 1 teaspoon black peppercorns
- 4 bay leaves
- 1/2 cup chopped parsley
*If you want to use fresh mushrooms instead, use about 5-6 ounces, thickly slice them, and dry sauté them first in a separate pan, until they are lightly browned and have given up some of their moisture. Then add in with the rest of the vegetables.
Read More: How to Make Vegetable Stock
