Vegetable Stock
Vegetable stock is suitable both for vegetarian and meat-based sauces. Keep in mind that it is a darker stock than chicken stock and this will affect the color of your final preparation.
MAKES: about 2 quarts (2 L)
Ingredients
- 5 lbs 2.2 kg chopped mixed carrots, zucchini or yellow squash, green beans and red bell pepper
- 1 large onion chopped
- 1 tbsp 15 ml olive oil
- 7 garlic gloves peeled and smashed
- 1 bay leaf
- 1 tsp 4 g whole black peppercorns
- ½ bunch fresh parsley
- 5 sprigs fresh thyme
- 2½ quarts 10 cups [2.5 L] cold water
Instructions
- Preheat the oven to 450°F (232°C).
- Toss the vegetables and onion in olive oil in an ovenproof dish or baking sheet.
- Roast the vegetables for 15 minutes, stirring once, then stir in the garlic and roast for 5 minutes more.
- Place the vegetables and the bay leaf, peppercorns, parsley and thyme in a large stockpot with the water.
- Simmer on low for 1½ hours.
- Ladle the stock through a fine mesh sieve into heat-safe/freezer-safe containers.
- Refrigerate for up to 1 week or freeze immediately for up to 3 weeks.