Vegetable Stock

Authentic French Vegetable Stock Recipe with Mushrooms, Fennel, and More

Region / culture: France | Servings: This recipe yields 2 quarts of vegetable stock.

Introduction

Vegetable stock is a flavorful and versatile base for soups, stews, sauces, and more. This recipe uses a variety of vegetables and herbs to create a rich and aromatic stock that will enhance any dish.

History

Vegetable stock has been a staple in kitchens around the world for centuries. It is a great way to use up leftover vegetables and herbs, and adds depth of flavor to vegetarian and vegan dishes.

Ingredients

3 cups mushrooms (any variety)
1 fennel bulb, stalks and leaves only (reserve the bulb for another use)
5 celery stalks
4 medium to large carrots
2 large onions
0.25 head of green cabbage
0.5 large rutabaga, peeled
5 leeks, cut in half lengthwise and washed
1 small bunch of fresh flat-leaf parsley (about 15 sprigs)
1 head of garlic, cut in half crosswise to expose the cloves
12 whole black peppercorns
6 whole white peppercorns
3 bay leaves
6 – 8 sprigs of fresh thyme

How to prepare

Yields: 2 qt (1.89 liter)
Slice the mushrooms, fennel stalks, celery, carrots, onions, and cabbage thinly and place them in an 8 qt (7.57 liter) stockpot.
Cut the rutabaga into large chunks and add them to the stockpot.
Add the remaining ingredients and cover them with cold water.
Bring the mixture to a boil over high heat.
As the stock begins to boil, use a ladle to skim off any impurities that rise to the top.
Reduce the heat and simmer the mixture gently for 45 to 60 minutes.
Pass the mixture through a fine strainer, let it cool, and refrigerate.
The stock can be stored in the refrigerator for 4 to 5 days, or frozen in 1 cup batches.

Variations

You can customize this recipe by adding different vegetables and herbs, such as bell peppers, tomatoes, garlic, or rosemary.

Cooking Tips & Tricks

Be sure to wash and scrub the vegetables thoroughly before using them in the stock.

- Cutting the vegetables into small pieces will help release their flavors more quickly.

- Skimming off any impurities that rise to the top of the stock will result in a clearer and cleaner final product.

Serving Suggestions

Vegetable stock can be used as a base for soups, stews, risottos, and sauces. It can also be enjoyed on its own as a light and flavorful broth.

Cooking Techniques

Simmering the vegetables and herbs gently over low heat allows their flavors to infuse the stock without becoming overpowering.

Ingredient Substitutions

Feel free to substitute any of the vegetables or herbs in this recipe with ones that you prefer or have on hand.

Make Ahead Tips

Vegetable stock can be made ahead of time and stored in the refrigerator for up to 5 days, or frozen in convenient 1-cup portions for future use.

Presentation Ideas

Serve vegetable stock in a clear glass or ceramic bowl to showcase its vibrant color and aroma.

Pairing Recommendations

Vegetable stock pairs well with a variety of dishes, including pasta, rice, and roasted vegetables.

Storage and Reheating Instructions

Store vegetable stock in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage. Reheat gently on the stovetop or in the microwave before using.

Nutrition Information

Calories per serving

Each serving of vegetable stock contains approximately 30 calories.

Carbohydrates

Each serving of vegetable stock contains approximately 5 grams of carbohydrates.

Fats

Vegetable stock is low in fat, with less than 1 gram of fat per serving.

Proteins

There is minimal protein in vegetable stock, with less than 1 gram per serving.

Vitamins and minerals

Vegetable stock is a good source of vitamins and minerals, including vitamin C, vitamin K, potassium, and folate.

Alergens

Vegetable stock is free of common allergens such as dairy, nuts, and gluten.

Summary

Vegetable stock is a low-calorie, nutrient-rich base for a variety of dishes.

Summary

Vegetable stock is a versatile and nutritious base for a wide range of dishes. This recipe uses a variety of vegetables and herbs to create a flavorful and aromatic stock that will enhance any meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a rainy afternoon and my dear friend Martha had invited me over for a cup of tea. As we chatted and caught up on each other's lives, she excused herself to go to the kitchen and prepare a batch of vegetable stock.

I followed her to the kitchen, curious to see what she was making. Martha was a wonderful cook and I always admired her ability to whip up delicious meals with ease. As she chopped and diced the vegetables, a heavenly aroma filled the air, making my stomach growl in anticipation.

"Would you like to learn how to make vegetable stock, dear?" Martha asked, a twinkle in her eye. I eagerly nodded and watched as she explained each step of the process, from selecting the freshest vegetables to simmering them in a pot of water to extract all the flavors.

As I helped Martha with the preparation, I couldn't help but marvel at how simple yet flavorful the recipe was. It was a versatile base for soups, stews, and sauces, and I knew it would become a staple in my own kitchen.

After the stock had simmered for an hour, Martha strained it into a large bowl and let it cool before transferring it to storage containers. She handed me a jar filled with the golden liquid and smiled.

"Here you go, dear. Now you can make your own vegetable stock at home anytime you like," Martha said, her eyes twinkling with pride.

I thanked Martha profusely and left her house that day feeling inspired and excited to try out the recipe on my own. Over the years, I perfected the recipe, adding my own twists and variations to suit my taste preferences.

I often shared the recipe with friends and family, who were always amazed at how something so simple could elevate the flavors of a dish. I cherished the memories of learning to make vegetable stock with Martha, and every time I made a batch, I thought of her and the bond we shared over our love of cooking.

Years passed, and I continued to hone my culinary skills, learning new recipes and techniques along the way. But the vegetable stock recipe remained a constant in my repertoire, a comforting reminder of the time spent with Martha and the joy of creating something delicious from scratch.

As I grew older, I passed down the recipe to my own grandchildren, teaching them the importance of using fresh, wholesome ingredients in their cooking. I watched with pride as they experimented in the kitchen, adding their own unique flair to the recipe just as I had done so many years ago.

The recipe for vegetable stock was more than just a list of ingredients and instructions—it was a connection to the past, a link to the people and places that had shaped my love of cooking. And as I stirred a pot of simmering vegetables on a lazy Sunday afternoon, I couldn't help but smile, grateful for the gift of good food and cherished memories that had been passed down through the generations.