Vegetable StockCourse: StocksCuisine: FrenchDifficulty: Easy
When cooking foods such as rice, couscous or dried beans try cooking in vegetable stock, rather than water for tastier produce.
Vegetable stock is essential for any vegetarian risotto.
Vegetable stock can be made as a white stock or a brown stock, depending on the use.
We show you both versions
What You Will Need
StockPot or large boiling pot
- See notes about the use of vegetables
1 white onion finely sliced
1 leek white part only, finely sliced
1 celery stick finely sliced
200 g mushrooms (white, button) finely sliced
1 carrot finely sliced
1 bulb of garlic halved horizontally
150 ml of white wine (optional)
2 bay leaves fresh or dried
4 sprigs of fresh thyme
1/2 tsp black peppercorns lightly crushed
- For a White Vegetable Stock
- Heat the oil in a large stockpot
- Add the vegetables and sweat down until just softened – around 10 minutes
- For a Brown Vegetable Stock
- Heat the oven to 230°C/440°F gas mark7
- Toss the vegetables in the oil and place in a baking tray, place in the oven to brown off and let the onions caramelise. About 45 minutes.
- When cooked place the vegetables in a large stockpot.
- Continue for both
- Add the wine and reduce by half
- Top up with water until the vegetables are showing just below the waterline. Bring to the boil
- After a few minutes of the stock coming to the boil skim off any scum that may have risen to the top
- Turn down to a simmer and add the bay leaves, thyme and peppercorns.
- Leave to gently simmer for 1 hour
- Again skim the top with a ladle to remove any scum and strain the stock through a very fine sieve or a muslin cloth
- You can now choose to return the stock to the pan and reduce down even more for a more intense flavour if you are using it for a sauce, or chill it ready for future use.
- The stock will keep for 3–5 days in the fridge or will freeze for up to 6 months