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Vegetable Stock From Scratch?

post #1 of 8
Thread Starter 
Can anyone give me a flavorful and healthy veggie stock recipe made from scratch? I need to practice making stocks for school.
post #2 of 8
I don't use a recipe. I just save the trimmings from appropriate veggies in a large freezer bag. When I've gathered enough, I make stock.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
post #3 of 8
Firstly, rub some sheep or human bones with anchovies and cinnamon.
Brown those in a cranked up toaster oven (note: a George Foreman grill will work too).
Transfer the charred bones to a flour mill and grind them into dust.
Take the dust and mix 1:1 with black powder (or black pepper -doesn't matter).
Sprinkle that on a Vietnamese made (very key that it is Vietnamese) sheet cake.
Take the cake and puree in food processor with:
1 part egg
1 part vegetarian
2 parts worry
1 part mostly sunny
Simmer with equal amount vinegar (apple cider works best) for about 45 minutes (any longer and the vinegar will start to taste sour).
Let cool at room temp for an hour or two.
viola! veg stock!
post #4 of 8
Mine is somewhat like KY's, except I am fanatical about roasting some of the veggies for depth of flavor?? Just me?
I quarter several yellow onions, scrub several carrots, about 6-8 stalks celery and a bunch of Roma tomatoes. toss these with olive oil and roast in a large skillet or on a sheet pan for about an hour or until softened and slightly brown around the edges.
chop another onion, a couple of leeks, some more celery and carrots, 6-8 cloves garlic.
place 2-4 Tabls olive oil in botton of stock pot and add the chopped veggies, cook till soft. Add sea salt and black peppercorns.
Those in roasted veggies and a bunch of parsley , a bit of thyme, a cup of white wine (I use dry vermouth) and 3-4 quarts water. bring to boil, and then simmer for about one hour. Strain and Yum! I find I keep upping the amount of parsley and tomatoes.

Also I do save trimmings in a bag in freezer and toss some of those in--tomato ends, onion skins, etc.

post #5 of 8
left4bread you are a nut :D don't you like the words :"vegetable stock"?

A basic veg. stock recipe.
Take equal amounts of celery, carrot, onion, some bay leaves, a bouquet garni, good pinch of black peppercorns. Cook all the veg down in some oil (something bland like canola) till they soften. Add enough water to cover by a few inches. Add peppercorns and bouquet garni. Bring to boil, then simmer, covered , for about half an hour. Strain the mix then, there's your stock.

As KYH says, veg scraps help the taste, such as onion skin, parsley stalks, celery tops are good too. A tomato or two can help also, or the ends of the tomatoes.

But please, no human bones :D They are expensive....
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

post #6 of 8

Veggie stock

I love roasted vegetables but when it comes to stock, most of the dishes I'll use veggie stock in don't need the roasted undertones. Here's my go-to:


Makes 2 gallons stock


2 gallons cold water
2 medium onions, peeled and quartered
2 medium leeks, rinsed and coarsely chopped
1 small fennel bulb, fronds and outer layer
removed, quartered
3 medium stalks celery, coarsely chopped
3 medium carrots, peeled and chopped in half
6 medium crimini mushrooms
1 small tomato, chopped
4 cloves garlic, peeled
4 Tbs vegetable oil

Sachet d’epices

2 whole, medium bay leaves
6 stems fresh thyme
8 stems fresh parsley
8 whole black peppercorns
2 whole cloves


Tie together the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.

In a heavy-bottomed stock pot or soup pot, heat the oil over medium heat.

Lower the heat, add all the vegetables and sweat, with the lid on, for about 5 to 10 minutes or until the onions are softened and slightly translucent. Don't brown the vegetables.

Add the water and the sachet, bring to a boil, then lower to a simmer. Simmer for 45 minutes.

Strain, squeezing vegetables, cool and refrigerate.

post #7 of 8
Thread Starter 
Hey thank you for the recipe, in my culinary arts vocational program we actually collect scraps when cutting veggies to make stock after we have enough so it saves a lot of money. I will use your process to make a stock at home. thanks again! - Derek
post #8 of 8
I rarely use scraps, although I do try to save them. Often I forget that they are in the freezer, but for the most part, when making stock, I like to use the best quality, freshest ingredients possible - I think the results are worth the slight extra expense for fresh, quality ingredients. Plus, using fresh ingredients allows better portion control, and I can get repeatable results easier, so the stock I make today will taste pretty much like the stock I made last month and the one I'll make next month. Sometimes that repeatability is important.

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