Stock - Part 2 - Vegetable Stock

I probably make vegetable stock more often than any other.  It's also one stock where I often cheat and use a commercially available bouillon powder - I use Marigold Swiss Vegan Bouillon Powder (which is a recent switch from the standard green pot as it contains less salt). I find this to be pretty good for many dishes - particularly if I only want a few ounces rather than a full pint or more - I wouldn't use bouillon powder if the stock was central to the dish - as in a risotto for example.

Vegetable stock is very easy to make - it's really just a case of simmering vegetables for a period of time with a few aromatics, then straining.  There are certain vegetables that always go in - onion, carrots, celery, mushrooms - and there are some that go in depending on what I'm making - fennel, dried mushrooms, peppers - there are some that go in if I happen to have them - leeks, tomatoes - and there are some that never go in - greens, potatoes, parsnips, turnips etc.

Basic Vegetable Stock

2 Carrots - peeled and diced
1 Onion - peeled and diced
2 Cloves garlic - halved
2 Stems Celery - diced (the outside stems work well)
Few button mushrooms, halved/quartered
1 Small bunch parsley - stalks only
1 Tsp black peppercorns
1 Tsp corriander seeds
1 Bay leaf
1 Small sprig of thyme
2 Pints water

Simmer all together for 40 minutes or so and strain.  It's as simple as that!

Additions and changes:

You might want to include the onion skin (clean!) for colour. 
Tomatoes also add a little colour.
You might want to add more garlic, or a few dried mushrooms for more depth of flavour.
Fennel trimmings are great if you're doing anything with a mediterranean feel - I typically freeze trimmings and outside tough leaves from fennel and then use them in a stock when I need them along with a teaspoon of fennel seeds. 
Asparagus is also fantastic if you're making an asparagus risotto, for example - again, I keep all the trimmings in a bag in the freezer until I'm ready to make it. 
Also, peapods or young broad bean pods can be used to make excellent stock. 
If you're stock is for risotto or perhaps a ministrone soup, old rinds of parmesan cheese can be added - again these can go into the freezer until you're ready for them.
And finally, if you ever boil your own chickpeas (rather than using canned as I usually do!) the boiling water can form the base of a good vegetable stock. 

tags: stock  

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