Vegetable Stock (V) (GF) – Culinary Seasons

Vegetable Stock is easy to make and the flavor can vary depending on the vegetables used. It is a good base for soups and sauces. Roasting the vegetables before adding to the pot can enhance the flavors as well. Give it a try and roast some onions, carrots, celery and whatever else you have on hand.

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Vegetables can be roasted before putting in the pot. This will enhance the flavor of the stock.
You can add other vegetables but stick with onion, celery and carrots as a base then add vegetables as you like.

• 1 ea Onion & Peels

• 2 ea Garlic Cloves crushed

• 3 ea Carrots sluced

• 8 ea Mushrooms broken into pieces

• 3 ea Celery Stalks cut into 1″

• 1/2 cup Diced Tomatoes (or canned)

• 1 tsp Black Peppercorns

• 2 Bay Leaves

• 8 Sprigs Thyme

• 3 Sprigs of Parsley

• Fill with Water

• In a 5 quart pot, add the onion & peels.
• Add garlic cloves, carrots, celery, mushrooms & tomatoes.
• Add black peppercorns, parsley, thyme and bay leaves.
• Cover with water.
• Bring to a boil.
• Reduce to a simmer and cook for 1-3 hours.
  Adding water if needed.
• Strain the Vegetable Stock when cooking is finished.
• Stock can be used immediately or cooled and stored for a later use.
• Use within 5 days.