Vegetable Stock Recipe: 60 Photos
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Video gallery
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FAQ
Ingredients
- 1 to 2. onions.
- 2 to 3. carrots.
- 3 to 4. celery stalks.
- 4 to 5 sprigs. fresh thyme.
- bay leaf.
- small bunch fresh parsley.
- 1 teaspoon. black peppercorns.
- Optional extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips.
If you have them on hand, the following vegetables and aromatics can add extra flavor to stock:
- Alliums, including skin-on garlic cloves, leek greens and roots, scallion greens and roots, and skin-on shallots.
- Tomatoes, including their cores, or tomato paste.
- Fennel bulbs, including their cores.
- Chard.
- Parsnips.
- Squash skins.
When it comes to vegetable broth vs. stock, they're the same thing. Vegetables don't contain gelatin, so it's impossible to make a vegetarian stock without bones. The major difference between the two at the grocery store is the broth may contain salt.
What Not to Use for Making Vegetable Stock
- Moldy or rotten vegetables. ...
- Anything with a very strong, specific flavor (or color)—Cabbage, broccoli, artichokes, and beets are a few examples.
While you can use a lot of vegetables in stock, you can't use all of them, because some vegetables—particularly cruciferous ones like broccoli and cauliflower—will make your stock bitter or otherwise unpalatable (read: farty).
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
