Vegetable stock is a healthy alternative to stocks cultivated from meats such as chicken and fish.
Along with being flavorful, it’s jam-packed with plenty of gut and immune health benefits and an overall low caloric intake.
Thanks to our friends at Bon Appétit, you can easily prepare this vegetable stock recipe to enjoy with friends and family!
- 1 tablespoon olive oil
- 2 medium onions, unpeeled, cut into 1-inch pieces
- 10 celery stalks, cut into 1-inch pieces
- 2 large carrots, peeled, cut into 1-inch pieces
- 8 ounces crimini (Baby Bella) or button mushrooms, halved if large
- 1 small fennel bulb, cut into 1-inch pieces
- 1 head of garlic, halved crosswise
- 6 sprigs flat-leaf parsley
- 1 bay leaf
- 1 teaspoon whole black peppercorns
1. Heat oil in a large stockpot over medium-high heat.
2. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes.
3. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half – 1 ½ hour or so.
4. Strain stock through a fine-mesh sieve into a large bowl; discard solids. Stock can be made 3 days ahead.
5. Let cool completely, then cover and chill, or freeze for up to 3 months.
Note: Don’t bother peeling the onions; their skins add a nice, rich brown color to this vegetable stock. If you’d like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.
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