How to Make Vegetable Stock

Name: How to Make Vegetable Stock
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 28 grams dried mushrooms; 4 Tbsps olive oil; 946 milliliters chopped onion; 473 milliliters chopped celery; 710 milliliters chopped carrot; 237 milliliters chopped fennel bulb (optional); 1 serving Salt; 2 larges garlic cloves, smashed (can leave skins on); 1 Tbsp tomato paste; 1 Tbsp fresh rosemary; 2 teaspoons dried thyme; 1 teaspoon black peppercorns; 4 bay leaves; 118 milliliters chopped parsley

If you have roughly 2 hours and 15 minutes to spend in the kitchen, How to Make Vegetable Stock might be an amazing gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe to try. This recipe makes 10 servings with 103 calories, 2g of protein, and 6g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. Many people really liked this side dish. A mixture of mushrooms, salt, rosemary, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Place the dried mushrooms in a large bowl and pour 1 quart of boiling water over them. Set aside.

Ingredients you will need

Dried Mushrooms

Water

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Bowl

Brown the onions, celery, carrots, fennel:

Ingredients you will need

Carrot

Celery

Fennel

Onion

Heat the olive oil over high heat in a large stockpot.

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Olive Oil

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Pot

Add the chopped onions, celery, carrots, and fennel (if using) and stir to coat.

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Carrot

Celery

Fennel

Onion

Sprinkle with salt. Cook over high heat for several minutes, stirring only occasionally.

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Salt

Given that there are so many vegetables, and they have a high moisture content, it may take more heat and longer time to brown than you would expect. Cook until the vegetables begin to brown.

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Vegetable

Add garlic and tomato paste:

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Tomato Paste

Garlic

Add the garlic and tomato paste and stir to combine. Cook, stirring often, for 2-3 minutes, or until the tomato paste begins to turn a rusty color.

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Tomato Paste

Garlic

Add the mushrooms and their soaking water, the rosemary, thyme, onion skins (if using), peppercorns, bay leaves, parsley and 4 additional quarts of water.

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Peppercorns

Bay Leaves

Mushrooms

Rosemary

Parsley

Onion

Thyme

Water

Bring to a simmer and then drop the heat until you just get a bare simmer. The surface of the stock should just barely be bubbling. Cook for 1 1/2 hours.

Ingredients you will need

Stock

Strain the stock: Using a spider skimmer or slotted spoon, remove all the big pieces of vegetable and mushroom. Discard or compost.

Ingredients you will need

Vegetable

Mushrooms

Stock

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Slotted Spoon

Skimmer

Set up a large bowl or pot with a sieve set over it. Line the sieve with a paper towel or coffee filter and pour the stock through it.

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Coffee

Stock

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Paper Towels

Sieve

Bowl

Pot

When you have about half the stock poured through, stop, let what's in the strainer filter through, and change the paper towel; the old one will be gunked up with debris. Filter the rest of the stock.

Ingredients you will need

Stock

Equipment you will use

Paper Towels

Sieve

Pour into jars and chill or freeze: To store, pour into glass jars and refrigerate for up to a week, or freeze. If you freeze in glass jars, leave at least an inch and a half of headroom so the stock can expand without breaking the glass of the jar.

Ingredients you will need

Stock