Reviews
Add Rating & Review
Back to Vegetable Stock
All Reviews for Vegetable Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Recipe Summary
Yield: Makes 2 quarts
Ingredients
Ingredient Checklist
3 cups mushrooms (any variety)
1 fennel bulb, stalks and leaves only (reserve the bulb for another use)
5 celery stalks
4 medium to large carrots
2 large onions
1/4 head of green cabbage
1/2 large rutabaga, peeled
5 leeks, cut in half lengthwise and washed
1 small bunch of fresh flat-leaf parsley (about 15 sprigs)
1 head of garlic, cut in half crosswise to expose the cloves
12 whole black peppercorns
6 whole white peppercorns
3 bay leaves
6 to 8 sprigs of fresh thyme
Cook's Notes
To intensify the flavor, reduce the stock after straining by one quarter to one half.
Gallery
Recipe Summary
Yield: Makes 2 quarts
Gallery
Recipe Summary
Yield: Makes 2 quarts
Recipe Summary
Yield: Makes 2 quarts
Yield: Makes 2 quarts
Makes 2 quarts
Ingredients
Ingredients
- 3 cups mushrooms (any variety)
- 1 fennel bulb, stalks and leaves only (reserve the bulb for another use)
- 5 celery stalks
- 4 medium to large carrots
- 2 large onions
- 1/4 head of green cabbage
- 1/2 large rutabaga, peeled
- 5 leeks, cut in half lengthwise and washed
- 1 small bunch of fresh flat-leaf parsley (about 15 sprigs)
- 1 head of garlic, cut in half crosswise to expose the cloves
- 12 whole black peppercorns
- 6 whole white peppercorns
- 3 bay leaves
- 6 to 8 sprigs of fresh thyme
Directions
Thinly slice the mushrooms, fennel stalks, celery, carrots, onions, and cabbage and place in an 8-quart stockpot. Cut the rutabaga into large chunks and place in the stockpot. Add the remaining ingredients and cover with cold water.
Bring to a boil over high heat. As the stock approaches a boil, skim any impurities that rise to the top with a ladle. Lower the heat and simmer gently for 45 to 60 minutes.
Remove from the heat and cool for 10 to 15 minutes. Ladle through a fine strainer, cool, and refrigerate.
Cook's Notes
To intensify the flavor, reduce the stock after straining by one quarter to one half.
Cook’s Notes
To intensify the flavor, reduce the stock after straining by one quarter to one half.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Vegetable Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Vegetable Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
