August 1, 2016A classic light vegetable stock that can be used to poach fish, vegetables or instead of one made from chicken (and is ready in a fraction of the time).
- Prep: 10 mins
- Cook: 1 hr
-
10 mins
1 hr
1 hr 10 mins
- Difficulty: Easy
- Yields: 4-6 cups
Vegetable stock is great to have on hand and can be used as a substitute for white chicken stock with similar results. This is a good thing if you are feeding any non-meat eaters, but it is seriously delicious in its own right.
Think of this recipe as a foundation you can build on. None of the ingredients required, but make a great base to which you can add to. You can add almost anything you have to hand, either chopped or just scraps - fennel, leeks, herbs (thyme and parsley work well). If you know what you are using it for and want to add stronger flavours like garlic, ginger, dried mushrooms or corn husks, then you will get a fantastic result. Just keep in mind the general tips on making stock if you want to keep it fresh and clear.
If you want to save yourself time, then get a pressure cooker. The whole lot will be done in 20 minutes and nobody will know the difference.
Directions
Add the vegetables to a large pot and add just enough cold water to cover.
Bring the pot to a simmer and cook gently for 30-60 minutes until the liquid is rich and flavourful.
Strain through a fine sieve, discarding the vegetables.
For an even darker stock, you can sweat or brown the vegetables in a little oil before adding the water.