Vegetable Stock

By danyell923

Recipes & Menus | recipes

Vegetable Stock
Don't bother peeling the onions; their skins add a nice, rich brown color to this vegetable stock. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.

Makes2 quarts

Recipe by Mary-Frances Heck and Alison Roman

Photograph by Romulo Yanes

January 2013

Ingredients

• 1 tablespoon olive oil
• 2 medium onions, unpeeled, cut into 1-inch pieces
• 10 celery stalks, cut into 1-inch pieces
• 2 large carrots, peeled, cut into 1-inch pieces
• 8 ounces crimini (baby bella) or button mushrooms, halved if large
• 1 small fennel bulb, cut into 1-inch pieces
• 1 head of garlic, halved crosswise
• 6 sprigs flat-leaf parsley
• 1 bay leaf
• 1 teaspoon whole black peppercorns

Details

Servings 2
Adapted from bonappetit.com

Preparation

Step 1

Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.

Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.