How to Make Organic Vegetable Stock

Aug 28, 2012
Christina Cherrier

easy vegetable stock recipe image
how to make vegetable stock image

1. Cut carrots and turnips (also called aromatic garnish) “a la paysanne”.

how do i make vegetable broth image
making vegetable stock image

Slice the leeks (and celery if you add some).

fresh vegetable stock image

2. Prick the onion with clove.

vegan vegetable stock image

Make the bouquet garni as shown here.

what is vegetable stock image

3. Place all ingredients in a cooking pot — a stockpot is the exact term.

vegetable stock ingredients image

Add 1 1/4 liters of water, the 1/4 liter is (taken into account for evaporation.)

homemade vegetable stock recipe image

4. Bring the broth to a boil and reduce heat to simmer gently for approximately 45 minutes. Skim regularly the foam that can occur on the top.

vegetable broth ingredients list image

5. Slightly cool then strain, pressing on the vegetables to extract as much juice as possible. Use immediately or refrigerate for up to 5 days. You can also freeze your vegetable stock for up to 3 months.

how to make vegetable stock image
vegetable stock broth recipe thumbnail
vegetable stock recipe thumbnail
how do you make vegetable stock thumbnail
make vegetable stock thumbnail
homemade vegetable stock thumbnail
vegetable stock soup thumbnail
how to make vegetable stock thumbnail
recipe for vegetable stock thumbnail
vegetable stock recipe thumbnail
making a vegetable broth thumbnail
making vegetable stock recipe thumbnail

Vegetable stock is one of the basics of cooking. It is simple to make and it’s an essential component when making soups or cooking pasta and it plays the role of the wetting element for pilaf rice or risotto. It’s almost too simple: just throw everything in a pot and go do something else. Preparation and cooking take less than an hour (you can run up to an hour and a half).Here is a vegetable stock recipe with very common vegetables. You can vary pleasures by adding any vegetable you might prefer. Here is a longer explanation basics of making stock.

How to make vegetable stock

how to make vegetable stock at home

Ingredients list for making vegetable stock

For 1 liter of vegetable stock:

  • 7 ounces (200g) of organic carrots
  • 7 ounces (200g) of  organic leeks
  • 5 ounces (150g) turnips
  • 1 stalk of  organic celery
  • 1 onion
  • 1 clove
  • 1 bouquet garni (parsley stalks, thyme and bay leaf… see the recipe here)
  • A little coarse salt
  • 1 or 2 small bird peppers (optional)

Remarks:
What I give here are indicative amounts which may vary depending on your taste.
To color the stock you can add tomato skins or tomato wedges or a few drops of soy sauce. It’s also possible to roast vegetables on a baking sheet before simmering, it gives a stronger smokey flavor but can be a limiting factor for your future preparations.

Vegetable stock: cooking instructions

1. Cut carrots and turnips (also called aromatic garnish) “a la paysanne”.
Slice the leeks (and celery if you add some).

Note:

The paysanne cut allows vegetables to cook for a shorter time because they will release more palatable substances quickly.

2. Prick the onion with clove.
Make the bouquet garni as shown here.

3. Place all ingredients in a cooking pot — a stockpot is the exact term.
Add 1 1/4 liters of water, the 1/4 liter is (taken into account for evaporation.)

4. Bring the broth to a boil and reduce heat to simmer gently for approximately 45 minutes. Skim regularly the foam that can occur on the top.
5. Slightly cool then strain, pressing on the vegetables to extract as much juice as possible. Use immediately or refrigerate for up to 5 days. You can also freeze your vegetable stock for up to 3 months.

Vegetable stock variations

  • Clear vegetable stock: Substitute 3 medium parsnips, peeled and chopped, for the potato.
  • Mushroom stock: Use 1 carrot, 2 pounds of mushrooms, and 2 ounces of dried shiitake, porcini, or a combination of both.

– –

Don’t miss this recipe: Pita bread sandwich

Trending products

© 2016 Eatwell 101 - Home - About - Contact - Press - Advertise - Legal - Privacy Policy