How to Make Vegetable Stock
Meat eaters have a great many options for different stock types to use in their cooking. Chicken and beef stock are probably the most popular but other possibilities include fish stock or even lamb stock. Unfortunately for vegetarians, the options are nowhere near so extensive and vegetable stock of some type is pretty much the only option when making soups, risottos and more, other than plain water. One bit of good news, however, is that vegetable stock is much quicker to prepare than stock made from animal bones. Equally, the possible recipes for vegetable stock are all but infinite and this is but one suggestion you may wish to consider.
Ingredients for and Preparation of Vegetable StockClick thumbnail to view full-size
Vegetable Stock Ingredients
3 small or 2 medium carrots
1 medium white onion
½ green bell pepper
¼ fennel bulb
1 stick of celery
2 tbsp olive oil
Small bunch celery leaves
Small bunch of curly or flat leafed parsley
1 bay leaf
½ teaspoon whole black peppercorns
3 pints water
When making stock, there is no need to spend any great length of time immaculately preparing the vegetables. Quick and rustic is pretty much the name of the game. The carrots should be washed but not peeled then roughly chopped. SImilarly, wash and trim the celery stick before chopping in to four or five pieces. Peel the onion and quarter it. The fennel should be washed and thickly sliced. Remove the seeds and stalk from the green bell pepper and thickly slice. There is no need to chop the herbs but the parsley and celery leaves should of course be washed.
The olive oil should be gently heated in a stock pot before the carrot, fennel, celery, onion and green pepper are added to be sweated off for three or four minutes. The peppercorns and herbs should then be added along with the water. Turn up the heat and bring to a fairly rapid simmer for half an hour.
Straining and Completing the Vegetable StockClick thumbnail to view full-size
When the stock has simmered for half an hour, turn off the heat. Although it is now ready to be sieved, you may wish to leave it to cool slightly to reduce the risk of splashing from boiling liquid.
Suspend a fine meshed sieve over a large bowl. Pour the stock slowly and carefully through the sieve to remove the solid impurities. The stock can be used straight away. refrigerated (when cooled) for a day or two in a plastic dish, or deep frozen for up to three months.
More by this Author
- EDITOR'S CHOICE8
Fish stock is usually made from the heads and bones leftover when white fish have been filleted. This fish stock is made slightly differently in that it is made using the heads and bones on which the fish flesh has...
- EDITOR'S CHOICE10
Chicken broth or stock is usually enhanced with carrot, onion and celery, as well as other seasonings. If you don't have the vegetables, however, it is still possible to make a very acceptable pot of chicken broth and...
- EDITOR'S CHOICE27
Duck eggs make a wonderfully tasty and refreshing change from chicken eggs and can largely be cooked almost exactly the same way. This page features ten different ways in which you can cook duck eggs (or chicken eggs)...