Best 5 Vegetable Stock Ingredients Recipes

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Vegetable stock is a flavorful liquid made from simmering vegetables, herbs, and spices in water. It is a versatile ingredient that can be used in a variety of dishes, including soups, stews, gravies, and sauces. Vegetable stock is also a good source of vitamins and minerals.

This article provides three different recipes for vegetable stock:

* **Basic Vegetable Stock:** This is a simple recipe that uses common vegetables like carrots, celery, and onions. It is a good all-purpose stock that can be used in a variety of dishes.
* **Roasted Vegetable Stock:** This recipe uses roasted vegetables, which gives the stock a deeper flavor. It is a good choice for dishes that need a more robust flavor, such as soups and stews.
* **Herbed Vegetable Stock:** This recipe includes a variety of herbs, which gives the stock a more complex flavor. It is a good choice for dishes that need a more delicate flavor, such as sauces and gravies.

Each recipe includes step-by-step instructions and a list of ingredients. There are also tips for storing and using vegetable stock.

Whether you are a seasoned cook or a beginner, this article has a vegetable stock recipe that is perfect for you. So get started today and enjoy the delicious flavor of homemade vegetable stock!

Let's cook with our recipes!

VEGETABLE STOCK



Vegetable Stock image

For vegetarian soups, stews, and other dishes, such as risotto, vegetable stock is a flavorful alternative to water or meat-based stocks. You can vary the flavor by increasing the amount of garlic, replacing the carrots with parsnips, or changing some of the fresh herbs. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 2 quarts

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, peeled, half coarsely chopped, the other half kept whole
2 large celery stalks, sliced 1/2-inch thick
2 medium carrots, unpeeled and sliced 1/2-inch thick
2 garlic cloves, thinly sliced
1/4 teaspoon whole black peppercorns
8 sprigs flat-leaf parsley
8 sprigs basil
4 sprigs thyme
2 dried bay leaves
Salt and pepper

Steps:

  • Heat the oil in a medium stockpot over medium until hot but not smoking. Add chopped onion and cook, stirring often, until beginning to brown, 10 to 15 minutes. Add celery, carrots, garlic, and peppercorns; cook, stirring occasionally, until vegetables are tender and lightly browned, about 10 minutes.
  • Pour in enough water to cover vegetables by 1 inch (8 to 10 cups) and add herbs and remaining half onion. Season with salt and pepper and bring to a boil. Reduce heat to a gentle simmer and cook, uncovered, 1 hour.
  • Pour stock through a fine sieve into a large bowl or another pot, pressing on vegetables to extract as much flavorful liquid as possible. Discard solids. If not using immediately, cool in an ice-water bath before transferring to airtight containers.

BASIC VEGETABLE STOCK



Basic Vegetable Stock image

Provided by Food Network

Time 1h55m

Yield about 8 cups

Number Of Ingredients 11

1 tablespoon olive oil
4 large onions, quartered
2 large carrots, quartered, tops reserved
8 large garlic cloves, crushed
2 large leeks, washed, trimmed, tough outer leaves removed
1 large sprig thyme
1 large sprig rosemary
1 bay leaf
6 whole black peppercorns
1 whole clove
3 quarts water

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
  • Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
  • In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
  • Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
  • Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
  • Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).

VEGETABLE STOCK



Vegetable Stock image

Provided by Food Network

Categories     main-dish

Time 4h45m

Number Of Ingredients 16

2 tomatoes
1 onion, peeled
1 leek, trimmed and washed
2 shallots, peeled
4 garlic cloves, peeled
2 celery ribs, washed
1 carrot, trimmed and peeled
1 parsnip, trimmed and scrubbed (optional)
1 fennel bulb (optional)
1 gallon water
1 small bunch parsley
1 teaspoon dried thyme
2 bay leaves
3 whole cloves garlic
2 tablespoons cracked black pepper
2 tablespoons salt, to taste

Steps:

  • Roughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil Reduce heat to a simmer, skim and discard impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen.

VEGETABLE STOCK



Vegetable stock image

This easy veggie stock recipe should be a staple in any kitchen. The simple stock will add depth of flavour and herby goodness to a range of soups and stews

Provided by Barney Desmazery

Time 2h5m

Yield 1 litre

Number Of Ingredients 8

4 celery sticks , cut into chunks
2 leeks , cut into chunks
2 carrots , cut into chunks
1 onion , skin on, cut into quarters
2 garlic cloves , bashed
1 star anise
5 peppercorns
bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string

Steps:

  • Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for six months in the freezer.

Nutrition Facts : Calories 42 calories, Fat 0.1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1.7 grams sugar, Fiber 0.3 grams fiber, Protein 0.2 grams protein, Sodium 0.07 milligram of sodium

VEGETABLE STOCK



Vegetable Stock image

Categories     Soup/Stew     Mushroom     Vegetable     Gourmet

Yield Makes about 2 quarts

Number Of Ingredients 12

1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces
1 lb shallots, left unpeeled, quartered
1 lb carrots, cut into 2-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves (not California)
1 cup canned crushed tomatoes
2 qt water

Steps:

  • Preheat oven to 425°F.
  • Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.
  • Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper. Skim off fat.

Tips:

  • Choose fresh, flavorful vegetables: The quality of your stock will depend on the quality of your vegetables. Look for vegetables that are fresh, firm, and have a deep color.
  • Roast your vegetables before adding them to the stock: Roasting the vegetables will caramelize them and add a rich, deep flavor to the stock.
  • Use a variety of vegetables: The more variety of vegetables you use, the more flavorful your stock will be. Some good options include carrots, celery, onions, garlic, leeks, fennel, and parsnips.
  • Add aromatics to the stock: Aromatics such as bay leaves, thyme, and peppercorns will add depth of flavor to the stock.
  • Simmer the stock for a long time: The longer you simmer the stock, the more flavor it will develop. Aim for at least 1 hour, but you can simmer the stock for up to 4 hours.
  • Strain the stock before using it: Once the stock is finished simmering, strain it through a fine-mesh sieve to remove any solids.

Conclusion:

Vegetable stock is a versatile ingredient that can be used in a variety of dishes. It adds flavor to soups, stews, sauces, and gravies. It can also be used to cook rice, pasta, and beans. Vegetable stock is a great way to use up leftover vegetables and it is a healthy alternative to store-bought stock. With a little planning, you can easily make your own delicious vegetable stock at home.

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