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Vegetable Stock

Photo: Aya Brackett

BY Mark Bittman

PUBLISHED November 29, 2023

Vegetable stock is the easiest stock to make in that it doesn’t take a lot of time and effort. And if you’re using good vegetables, your stock will be all the better. Take this recipe a step further and roast the potatoes, carrots, celery, and onions first for more depth of flavor.

 

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Vegetable Stock

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Makes 2 quarts 1x

Time 1 hour

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Ingredients

  • 4 carrots, chopped
  • 2 onions
  • 2 all-purpose potatoes
  • 2 celery stalks
  • 5–6 garlic cloves
  • A good-sized bunch of parsley
  • 3 quarts of water
  • Salt and pepper
  • Tomatoes (optional)
  • Fresh or dried mushrooms (optional)

Instructions

1. Cut into chunks: 4 carrots, 2 onions (don’t bother to peel), 2 all-purpose potatoes, and 2 celery stalks. Put them in a pot with 5 or 6 garlic cloves, a good-sized bunch of parsley, 3 quarts of water, and some salt and pepper. (Add tomatoes or fresh or dried mushrooms if you like.) Bring to a boil, then adjust the heat so the mixture bubbles gently.

2. Cook until the vegetables are tender, about 30 minutes. Strain the stock through a fine-mesh sieve, pressing on the vegetables to extract as much liquid as possible. Discard the solids. Cool to room temperature, then refrigerate for up to 1 week or freeze for up to 6 months.

— Recipe from Dinner for Everyone

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