Ingredients

Main Ingredients

• Carrots: 2 large, roughly chopped
• Celery: 2 stalks, including some leaves, roughly chopped
• Onion: 1 large, quartered
• Olive oil: 1 tablespoon
• Green onions: 1 bunch, chopped
• Garlic: 8 cloves, minced
• Fresh parsley: 8 sprigs
• Fresh thyme: 6 sprigs
• Bay leaves: 2 large
• Salt: 1 teaspoon
• Water: 2 quarts

Preparation Time

• Prep time: 10 minutes
• Cook time: 1 hour
• Total time: 1 hour 10 minutes

Servings

• Yield: Approximately 8 cups of vegetable stock

Instructions

Step 1: Prepare the Vegetables

1. Chop the Vegetables: Wash and roughly chop the carrots, celery, and onion. The pieces don’t need to be uniform, as the stock will be strained later.
2. Heat the Oil: In a large stockpot, heat the olive oil over medium heat.

Step 2: Sauté the Aromatics

1. Add the Vegetables: Add the carrots, celery, onion, and green onions to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened and fragrant.
2. Incorporate the Garlic: Stir in the minced garlic and cook for an additional minute.

Step 3: Build the Flavor Base

1. Add the Herbs: Toss in the parsley, thyme, and bay leaves. Stir to combine and release their aromas.
2. Season the Base: Sprinkle in the salt to enhance the natural flavors of the vegetables.

Step 4: Simmer the Stock

1. Add the Water: Pour in 2 quarts of water, ensuring the vegetables are fully submerged.
2. Bring to a Boil: Increase the heat to high and bring the mixture to a boil.
3. Simmer: Reduce the heat to low and let the stock simmer gently for 45 minutes to 1 hour. Avoid stirring too often to keep the stock clear.

Step 5: Strain and Store

1. Strain the Stock: Using a fine-mesh sieve or cheesecloth, strain the stock into a large bowl or another pot. Discard the solids.
2. Cool and Store: Let the stock cool completely before transferring it to airtight containers.

Nutritional Information (Per Cup)

• Calories: 15 kcal
• Protein: 0.5g
• Carbohydrates: 3g
• Fat: 0.5g
• Sodium: 250mg
• Fiber: 1g

Why This Recipe is Timeless

Vegetable stock has been a kitchen staple for centuries, valued for its versatility and ability to enhance dishes across cuisines. Its enduring popularity stems from its simplicity and the universal appeal of creating something so rich and flavorful from humble ingredients.

Unlike store-bought options, homemade vegetable stock offers unparalleled freshness and customization. By making it yourself, you can adjust the flavor profile to suit your needs, whether that means adding more garlic for a robust broth or incorporating extra herbs for a fragrant base. It’s a recipe that encourages creativity while honoring traditional cooking techniques.

In a time when sustainability is more important than ever, vegetable stock also serves as a practical way to reduce food waste. By repurposing vegetable scraps and leftover herbs, this recipe transforms would-be waste into a valuable culinary resource. It’s a timeless reminder that great cooking often starts with the simplest, most thoughtful choices.

Tips for Making the Best Vegetable Stock

1. Use Fresh Ingredients: The fresher your vegetables and herbs, the more vibrant your stock will taste.
2. Don’t Skip the Sauté: Sautéing the vegetables enhances their natural sweetness and depth of flavor.
3. Experiment with Add-Ins: Feel free to include other vegetables like tomatoes, leeks, or mushrooms for added complexity.
4. Avoid Certain Vegetables: Skip cruciferous vegetables like broccoli or cabbage, as they can overpower the flavor and make the stock bitter.
5. Cook Gently: Simmering the stock slowly prevents it from becoming cloudy and preserves its clean, fresh taste.

Storage Tips

1. Refrigeration: Store vegetable stock in airtight containers in the refrigerator for up to 5 days.
2. Freezing: Freeze the stock in ice cube trays or freezer-safe containers for up to 3 months. Thaw as needed for recipes.
3. Label and Date: Clearly label your containers with the date to keep track of freshness.

Frequently Asked Questions

Q: Can I use vegetable scraps to make stock?
A: Absolutely! Vegetable peels, ends, and herb stems are perfect for stock-making. Just ensure they’re clean and free of spoilage.

Q: How can I make a darker, richer stock?
A: Roast the vegetables in the oven before simmering them to achieve a deeper, more robust flavor.

Q: Is it okay to add salt to vegetable stock?
A: Adding a small amount of salt enhances the flavor, but keep it minimal if you plan to use the stock in recipes that will be further seasoned.

Q: Can I pressure-cook the stock?
A: Yes! Use a pressure cooker or Instant Pot to make stock in about 30 minutes.

Conclusion

Homemade Vegetable Stock is more than just a recipe; it’s a celebration of simplicity, sustainability, and the art of cooking from scratch. It embodies the idea that great flavors come from humble beginnings, turning basic vegetables and herbs into a kitchen essential that enriches every dish it touches.

This timeless recipe is a nod to the past, where resourcefulness and creativity in the kitchen were paramount. It also looks to the future, emphasizing sustainability and mindful cooking. By making your own vegetable stock, you not only elevate your meals but also connect with the essence of wholesome, thoughtful food preparation.

So, the next time you find yourself with a pile of vegetable scraps or a craving for something nourishing and aromatic, remember this recipe. Take your time, savor the process, and enjoy the unparalleled satisfaction of creating something so versatile, delicious, and timeless. Let your kitchen be filled with the warm, inviting aroma of homemade stock—a true cornerstone of culinary tradition.