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Vegetable Stock

Vegetable Stock

When it comes to healthy, flavorful cooking, few ingredients are as versatile and essential as vegetable stock. Whether you’re making soups, stews, risottos, sauces, or even cooking grains like rice or quinoa, a good vegetable stock can take your dish to the next level.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 red onion about 8 ounces, roughly chopped into 1-inch pieces
  • 2 stalks celery about 4 ounces each, roughly chopped into 1-inch pieces
  • 2 carrots about 4 ounces each, peeled and roughly chopped into 1-inch pieces
  • 6 cloves garlic chopped
  • 2 qts water
  • 6 sprigs fresh parsley
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1 tsp salt

Method
 

  1. In a stockpot, heat the butter over medium heat for 1 to 2 minutes. Add the onion, celery, carrots, and garlic and sauté for 2 to 3 minutes, stirring frequently.
  2. Pour in the water and stir. Add the parsley, thyme, bay leaves, and salt and stir once more. Bring to a boil, then reduce the heat to a simmer and continue to simmer for 30 to 35 minutes.
  3. Line a colander with cheesecloth and set over a heatproof container. Pour the stock through the colander into the container; discard the vegetables.
  4. Store the vegetable stock in an airtight container in the refrigerator for up to 1 week, freeze for up to 2 months.