Best 3 Rich Vegetable Stock Recipes

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In the culinary world, a rich vegetable stock is akin to a culinary maestro's magic potion, the foundation upon which countless dishes are built. Crafted with an orchestra of garden-fresh vegetables, herbs, and aromatic spices, this flavorful liquid elevates soups, stews, sauces, and risottos to new heights of deliciousness. Whether you're a seasoned chef or a home cook seeking to elevate your culinary repertoire, a well-prepared vegetable stock is a versatile kitchen essential that unlocks a world of possibilities.

This comprehensive guide presents a collection of vegetable stock recipes, each tailored to suit various preferences and dietary needs. From the classic all-purpose vegetable stock, a versatile workhorse that complements a wide range of dishes, to more specialized broths such as the umami-rich mushroom stock, the vibrant and refreshing celery stock, and the delicately sweet roasted vegetable stock, you'll find a recipe that perfectly suits your culinary creations.

With detailed instructions and helpful tips, these recipes guide you through the process of extracting the maximum flavor from your vegetables, creating a stock that brims with natural goodness. Whether you prefer the traditional stovetop method or the convenience of a slow cooker or pressure cooker, you'll discover the secrets to achieving a rich, flavorful stock that will transform your cooking.

So, gather your vegetables, herbs, and spices, and embark on a culinary journey to create a symphony of flavors that will elevate your dishes to new heights. Let your taste buds be tantalized by the rich vegetable stock recipes presented here, and experience the joy of cooking with a foundation of pure, unadulterated flavor.

Check out the recipes below so you can choose the best recipe for yourself!

RICH VEGETABLE STOCK



Rich Vegetable Stock image

Provided by Melissa Roberts

Categories     Mushroom     Onion     Roast     Vegetarian     Root Vegetable     Carrot     Red Wine     Vegan     Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 12

3/4 pound mixed portabella and cremini mushrooms, thickly sliced
1 medium onion, left unpeeled and cut into 8 wedges
3 medium carrots, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
2 garlic cloves, coarsely chopped
4 flat-leaf parsley sprigs (including long stems)
3 thyme sprigs
2 tablespoons olive oil
2 tablespoons tomato paste
1 cup dry red wine
4 cups water
1 Turkish or 1/2 California bay leaf

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Toss vegetables, garlic, and herbs with oil in a large flameproof roasting pan. Roast, stirring occasionally, until golden, 35 to 40 minutes.
  • Straddle roasting pan across 2 burners over medium heat. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil, stirring and scraping up brown bits, 1 minute.
  • Transfer vegetables with juices to a 4-quart pot. Add water, bay leaf, and 1 teaspoon salt and simmer, covered, 45 minutes. Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids.

RICH VEGETABLE STOCK



Rich Vegetable Stock image

Making your own vegetable stock is easy and costs almost nothing. Use the trimmings from your vegetables, including onion skins, garlic skins, herb stems, potato and carrot peelings--just about anything in your kitchen except sulfurous vegetables such as broccoli, cauliflower and cabbage. Also toss in anything in your fridge that looks like it's not so happy any more. This recipe uses a reduction method that produces a very rich stock, which increases the cooking time. You can do this in a third of the time by doing only 1 reduction, which takes about 45 minutes to an hour cooking time. But I highly recommend reducing 3 times.

Provided by raisdbywolvz

Categories     Stocks

Time 3h30m

Yield 8 cups

Number Of Ingredients 5

2 -3 lbs vegetable peels (enough to fill a 1 gallon zippy bag)
12 cups water
1 bay leaf
6 -8 peppercorns
1 teaspoon salt

Steps:

  • I have no idea how much your veggie trimmings will weigh, but I thought it best to put some sort of approximate amount in the list of ingredients. Basically, I just fill a gallon baggie and use that and the weight of the baggie just depends on what kinds of trimmings I've put in during the week.
  • I keep a gallon freezer baggie in the freezer and dump my veggie trimmings in it after each meal I cook. In no time at all, maybe a week or two, the bag is full and ready to use for making stock.
  • Empty the gallon baggie of veggie trimmings into a large stew pot or stock pot, along with the bay leaf and peppercorns. Add 8 cups of water and see where your water level is. Remember it. This is the point where you will refill after reducing. Go ahead and add the other 4 cups of water and the salt. Resist the urge to stir!
  • Bring to a nice simmer over high heat, then reduce heat to maintain the simmer.
  • Never ever stir! You can use the back of a wooden spoon to gently push the veggies down into the liquid every now and then, but don't stir. If you do, your stock will come out cloudy. By resisting the urge to stir, your stock will be crystal clear and beautiful. If it does cloud up, it's still good, just not nearly as pretty.
  • When the liquid has reduced by 4 cups, add another 4 cups of water and continue to simmer. Do this 2 more times, for a total of 3 times. You are essentially reducing the water 100% by reducing by a third three times.
  • After the final reduction, remove from heat and strain through a colander. Squeeze all of the stock out of the veggies, then discard the veggies.
  • Strain the stock through a sieve, and then strain again through a fine mesh. I use a permanent coffee filter for this step.
  • At this point, I pour the stock off into plastic cups in 8 ounce portions. Let cool completely at room temperature, then freeze. Cooling your stock off too quickly results in clouding.
  • When the stock is frozen, I pop each stock "cube" out of its cup, wrap it in parchment or wax paper, and put all the stock into a big gallon freezer bag.
  • To reconstitute, melt an 8 ounce portion of the frozen stock, add an equal amount of water and a teaspoon of salt. Stir well to dissolve the salt. The stock will keep in the fridge for up to a week.
  • I use this stock for rice, soups, sauces, etc. If the recipe calls for water and it's a savory dish, I use stock instead. It can also be substituted for chicken stock in most cases.
  • This recipe makes 8 cups of stock and dilutes to 16 cups.
  • Don't worry if you're not a big veggie eater. I live alone and cook for 1, and I don't eat as many veggies as I should, and still I have enough trimmings to make stock every 7 to 14 days. My bags are usually full of onion and garlic skins, onion ends, pepper ends and seeds and membranes, celery ends, cucumber ends and peels, salad trimmings, and herb stems. The stock is fantastic! If you throw in some red onion skin, your stock will be a lovely mahogany color.

RICH BROWN VEGETABLE STOCK



Rich Brown Vegetable Stock image

This is a satisfying vegetable stock made rich and delicious with lentils, leeks, and potato. It's suitable for vegan meals, and makes an excellent stock in which to cook rice. And it's my vegetable stock of choice for my own Five Lily Soup!

Provided by EdsGirlAngie

Categories     Stocks

Time 1h15m

Yield 2 cups

Number Of Ingredients 12

1 tablespoon olive oil
2 leeks, roughly chopped
2 carrots, chopped
1 stalk celery & leaves, chopped
1 small russet potato, chopped,with peel
2 cloves garlic, peeled and halved
1/4 cup dried lentils
1 bay leaf
1/2 teaspoon peppercorn
1/2 tablespoon soy sauce or 1/2 tablespoon tamari soy sauce
1 pinch dried thyme
6 sprigs parsley

Steps:

  • Saute leeks, carrots, celery, potato and garlic until slightly browned.
  • Add 5 cups water and remaining ingredients.
  • Bring to a boil, then reduce heat and simmer uncovered for one hour.
  • Strain and cool; can easily be frozen and recipe is easily doubled.

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Tips for Making Rich Vegetable Stock:

- Choose the Right Vegetables: Use a variety of vegetables to create a flavorful stock. Some good options include carrots, celery, onions, leeks, garlic, mushrooms, fennel, and tomatoes. - Roast the Vegetables: Roasting the vegetables before adding them to the stock pot will caramelize them and add a deeper flavor. - Use a Variety of Herbs and Spices: Add bay leaves, thyme, parsley, rosemary, and peppercorns to the stock pot. You can also experiment with other herbs and spices that you like. - Simmer the Stock for a Long Time: The longer you simmer the stock, the more flavor it will have. Simmer the stock for at least 1 hour, but longer is better. - Strain the Stock: Once the stock is done simmering, strain it through a fine-mesh sieve to remove any solids. - Freeze the Stock: Vegetable stock can be frozen for up to 6 months. Freeze the stock in airtight containers or freezer bags. ###

Conclusion:

Making vegetable stock is a great way to use up leftover vegetables and create a delicious base for soups, stews, and sauces. With a little planning and effort, you can easily make a rich and flavorful vegetable stock that will elevate your cooking.

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