Kitchen Basics: Vegetable Stock

Kitchen Basics: Vegetable Stock
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 18.8
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 24.7 mg
  • Total Carbs: 4.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 0.7 g

Introduction

This veggie stock has a stronger, richer flavor than most.

Ingredients

1 t canola oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 bulb fennel, chopped
2 cloves garlic, smashed and cut in half
1/4 cup no salt added crushed tomatoes
2 bay leaves
1/2 t black peppercorns
3 sprigs fresh thyme
8 c cold water

Directions

Heat a large saucepan over moderate heat, then add the oil. Add the onions and carrots to the hot oil and cook them for 3-4 minutes. Add the fennel and celery and cook another 5 minutes until the vegetables start to brown. Add the garlic and tomatoes, along with one cup of the water.
Use a wooden spoon to stir the mixture well, scraping the bottom of the pan to remove any ""fond,"" that cooked-on crust that develops in the bottom of the pot.
Add the remaining water, peppercorns, thyme, and bay leaves. Bring the stock to a boil then reduce to a low simmer. Cook 40 minutes, skimming the surface twice to remove any impurities that float to the top.
Remove the stock from heat and strain through a fine-mesh strainer. (Line the strainer with a coffee filter for an even clearer stock.) Cool then refrigerate.
Makes 6 cups, 1/2 cup per serving.

Number of Servings: 12


Related Recipes