Vegetable Stock

Name: Vegetable Stock
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 1/2 gallon
Ingredients: 2 medium leeks; 4 onions; 6 carrots; 3 stalks celery; 1 bunch parsley stems; 1 tablespoon olive oil; 2 teaspoons large-leaf marjoram; 1/2 teaspoon dried thyme; 3 turkish bay leaves (or 1/2 California bay leaf)

Submitted by Rita1652

"No meat stock for all the vegetarians. Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use them as a gravy base or soup stock, or any time you'd otherwise use a broth. It is convenient to make them up and freeze them in batches for later use. From Dr Weil"

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photo by I'mPat

Ready In:: 1hr 15mins
Ingredients:: 9
Yields:: 1 1/2 gallon

ingredients

2 medium leeks
4 onions
6 carrots
3 stalks celery
1 bunch parsley stems
1 tablespoon olive oil
2 teaspoons large-leaf marjoram
¹⁄₂ teaspoon dried thyme
3 turkish bay leaves (or 1/2 California bay leaf)

directions

Chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley.
Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly.
Add 1 1/2 gallons of cold water.
Also add the marjoram, thyme and bay leaves.
Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.
Strain stock through cheesecloth-lined strainer, cool, and chill or freeze.

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Reviews

This broth lacked flavor, I think in part due to its lack of salt. Then again, perhaps I'm comparing it to other meat-flavored broths. Anyway, I'm sure this broth would be better than water for steaming vegetables or making soups. If making again, I would reduce the water by half.

BeachGirl
I've just had a taste and I am looking forward to turning this wonderfully flavoured stock into recipe #51910 and recipe #264215. I did add some baby corn that I had left over and I knew wouldn't be used within the week and fresh herbs from the garden of thyme and sage (I think the herbs and the sauteing the vegies gives it a depth of flavour). I washed all the vegies but left the skins on, chopped in large pieces and sauted them in oil till slightly brown and then put them in the crock pot with 4 litres of water (just over the gallon) and set for 10 hours. Thank you ~Rita~, made for Photo Forum's May "Farm Cooking".

I'mPat
This is a great stock for us vegetarians or those of us who are trying to be. This freezes well and I keep a bag of ice cubes and several larget containers in the freezer. Well worth the time it takes.

Cooking Mom of 7
My first attempt to make my own vegetable broth and it was so easy and simple. I made a few changes, which I think reflect the versitility of the recipe. Had a small tomato that was bruise during transpost so I cut that up and threw it in. Also added 2 cloves of garlic. Finally, I sauteed my veggies with cooking spray. I enjoyed the flavor on this stock as it had a very aromatic flavor but soft enough to work well in a range of recipes. This will quickly become a staple for me. Next time I want to try Dancer's thickening idea. Thanks Rita.

justcallmetoni
This was very good. I wanted to make a vegetable stew and it was perfect, to make the stew a little thicker and without using flour. I ran this through a blender and then strained. Perfect. Thanks.

Dancer