Vegetable Stock

Name: Vegetable Stock
Yield: makes 1quarts
Ingredients: 1 tablespoon canola or olive oil; 1 large onion, quartered; 1 medium to large carrot, peeled and cut into large chunks; 2 celery stalks, trimmed and chopped; Any of the following: leek trimmings, fennel bulb or trimmings, mushroom stems, corn cobs, tomato pieces; 1 bay leaf; Fresh herbs, such as parsley stems, thyme, basil, or tarragon; 1/4 teaspoon salt

December 14, 2011

What a great way to use up some of those veggies that are beginning to look a little tired in the fridge. Start with a few fresh ingredients and be creative with your trimmings. Use this stock for a bit more flavor when making soups, moistening bread stuffing, deglazing a roasting or sauté pan, or stirring up a risotto.

Cooks' Note

Stay away from strongly flavored vegetables like asparagus, broccoli, cauliflower, and bell peppers, or mushy bland ones, like zucchini. Corn cobs freeze well, so think of saving them next time you trim fresh kernels from the cob.

Recipe information

Yield
makes 1quarts

Ingredients

1 tablespoon canola or olive oil

1 large onion, quartered

1 medium to large carrot, peeled and cut into large chunks

2 celery stalks, trimmed and chopped

Any of the following: leek trimmings, fennel bulb or trimmings, mushroom stems, corn cobs, tomato pieces

1 bay leaf

Fresh herbs, such as parsley stems, thyme, basil, or tarragon

1/4 teaspoon salt

Preparation

Heat the oil in a 1-gallon pot over medium heat, then add the onion, carrot, and celery and cook for about 5 minutes. Add any of the other suggested vegetables and continue cooking gently for another 5 minutes. Add the bay leaf, herbs, and salt, then cover with about 6 cups of cold water. Bring to a boil, then lower the heat and simmer for 20-30 minutes. Turn off the heat and let it steep for a few more minutes. Strain and cool. It will keep, refrigerated, up to 3 days, or frozen for up to 2 months.

From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf. Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook. Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.

TagsStock Onion Root Vegetable Vegetable Carrot Celery Vegetarian Vegan Dairy Free Nut Free Gluten Free Easy Simmer Cookbooks

Recipe information

Ingredients

Preparation

Recipe notes