How To Make Homemade Vegetable Stock

Do you love saving money? Do you hate throwing out vegetable trimmings? Are you looking to add depth of flavor to enhance your dishes? Then this recipe is for you. By using vegetables, and saving vegetable trimmings, you can create a delicious and nutritious broth that can be used in soups, sauces, gravy, and any other savory recipe that calls for water or stock as an ingredient.

Hey everyone, it’s Nate here. The best vegetable stock that I ever learned to make was while working as a chef de partie at Bouchon Bistro in Beverly Hills, CA. Up until this point in my life, I thought that vegetable stock was useless and that it tasted like watery onions. Of course, this was before I went vegan and before I learned Thomas Keller’s technique of making vegetable stock.

After learning this technique my view of veg stock totally changed and so will yours! 

Begin by chopping vegetables very small in a food processor. This will allow the flavors to develop deeper. This also breaks down the cell walls of the vegetables, allowing for nutrients and flavors to release easily.

Vegetable Skins and Roots Do Not Add Flavor

Please do not put skins and roots into vegetable stock. This is a common mistake made by many people. We have even seen professional bloggers and chefs telling other people to put the skins and roots in. Skins and roots do not add flavor. Try eating an onion or garlic skin, and biting into to butt end of a celery stalk. You will taste an unpleasant hint of dirt and grit, not to mention skins contain harmful chemicals and pesticides, especially if not organic.

Another important pro tip is to always think of water as an actual ingredient. This is important, especially when making stock. Be sure to use the highest quality water. We like to use triple filtered reverse osmosis water for the best tasting result. If you do not have access to this, a distiller, or simple filter will help the quality of water you use.

Best When Fresh

Vegetable stock is always best when used fresh, and should be made as fresh as possible. If you do decide to make stock ahead of time, allow to cool properly before placing a lid on top. Not doing so could cause foodborne illness and spoil quicker if improperly stored. You can store this broth in your fridge for up to 3 days, but again is best when used immediately.

If you are ready to make the Best Vegetable Stock, start preparing the ingredients below. Making your own stock will save you money. Your family and friends will love the depth of flavor homemade stock brings to your meals. Comment below and lettuce know what types of dishes you used this vegetable stock recipe for.

Best Homemade Vegetable Stock

Course: MainCuisine: FrenchDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 2 Medium 2 Leeks, bottom end removed, washed

• 3 Medium 3 Carrots, peeled or scrubbed well

• 2 Medium 2 Onions, peeled

• 1/2 Bunch 1/2 Celery, bottom end removed

• 1 Bulb 1 Fennel, bottom end removed

• 6 Cloves 6 Garlic, peeled

• 6 Sprigs 6 Thyme

• 1 Bunch 1 Parsley stems

• 2 Whole 2 Bay leaf

• 8 Whole 8 Black peppercorn

• 2 tbsp 2 Tomato paste

• 1/4 cup 1/4 Canola oil (or other neutral oil)

• 4 Qt 4 Cold Water

Directions

• Peel, wash, trim, and clean all of your vegetables before beginning.
• Next, rough chop the vegetables into smaller pieces that fit well in your food processor.
• Pulse all of the vegetables into small pieces about ½ inch wide or smaller. Be sure to use a spatula to scrape the down between pulses.
• Heat a large pot to medium heat. Reduce the heat to medium-low and add in the oil.
• Next add the vegetables to the pot, and sweat for about 6-8 minutes. The onions should begin to become transparent, and start to soften a bit.
• Next add in the tomato paste and the herbs and spices. Continue to cook for one or two minutes.
• Add the cold water to cover the vegetables and bring to a simmer. Gently simmer (slightly bubbling) for 30 minutes.
• Finally, remove from heat and use immediately. If not using right away, allow it to cool.
• Once cool enough to handle, strain through a fine strainer and cool. Be sure to allow your stock to fully cool before placing a lid on.

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