Homemade vegetable stock is an easy and fast recipe to make. I have tried at least a half a dozen veggie stock recipes and this is by far my favorite. The recipe is from Bryant Terry's Vegetable Kingdom Cookbook. It is just so darn easy to make, and a perfect addition to soups, stews, paellas, sauces, and more!
I have four of Bryant Terry's cookbooks and they are packed with recipes that I make over and over again. If you are ramping up your vegan and vegetarian cooking I suggest you add one or more of his cookbooks to your home library.
Bryant Terry's Vegetable Stock from Vegetable Kingdom
- 1 bay leaf
- 2 thyme sprigs
- 2 rosemary sprigs
- 4 parsley sprigs
- 1 teaspoon whole black peppercorns
- 1 large onion, unpeeled, quartered
- 2 large carrots, cut into chunks
- 1 large parsnip, peeled and cut into chunks
- 3 tablespoons olive oil
- 1 head garlic, broken apart, unpeeled cloves smashed with the flat side of a knife
- 8 ounces any mushrooms and their stems
- 1 teaspoon kosher salt
Prepare the Bouquet Garni: Place a 4-inch square of cotton cheesecloth on a work surface. Stack the bay leaf, herbs, and peppercorns on top, gather the cheesecloth to enclose them, and tie with unwaxed cotton twine
In a large bowl, combine the onion, carrots, parsnip, and olive oil and toss to coat the vegetables. Transfer to a parchment-lined prepared baking sheet and roast about 30 minutes. (I use parchment for ease of transfer from pan to stock pot.)
Transfer the roasted vegetables to a large pot and add the garlic, mushrooms, salt, and 10 cups water. Bring to a boil over high heat. Decrease the heat to medium-low, add the bouquet garni, and simmer, partially covered, for about 1 hour. Strain through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible.
|Freezer-Ready Veggie Stock - Makes me very happy!|