I love my homemade stocks and I mostly cook with chicken stock because it adds so much flavor to dishes. I’ve been getting some requests for vegetarian versions of some of my dishes and sometimes it’s just a matter of swapping chicken stock for vegetable stock. So I thought it was time to post my vegetable stock recipe.
Unlike chicken stock, vegetables stock needs a lot of help to get flavor. This might seem like there are some odd addition of vegetables that are not normally found in the making of other stocks, like tomatoes, they add sweetness, as does the parsnips and the mushrooms give it richness. As I’m typing this, my pot of vegetables just came up to a boil and it already smells amazing. So let’s get to the recipe.
- 16 cups water
- 1 pound cherry tomatoes
- 8 ounces mushrooms, I used cremini, regular button mushrooms can be used
- 1 pound carrots, large diced
- 3 large parsnips, large diced
- 1 large onion, halved
- 1 head celery, including leaves, large diced
- 1 whole garlic bulb, cut in half
- 1 oz fresh parsley
- 1 tablespoon whole black peppercorns
- 2 bay leaves
- 1 teaspoon salt
- In a large saucepan or stock pot, add all the ingredients.
- Bring to a boil.
- Simmer for 1 hour.
- Allow to cool and transfer to jars or containers. I like to pass the liquid through a sieve so you get a nice clear liquid.
*The stock will keep in the fridge for 1 week or in the freezer for 3 months.
Amount Per Serving:Calories: 192 Sodium: 750mg Carbohydrates: 44g Fiber: 12g Sugar: 16g Protein: 6g