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Basic Vegetable Stock




Source of Recipe


Steven Raichlen's High-Flavor, Low-Fat Vegetarian Cooking


List of Ingredients




1 large onion, skin on, quartered
2 leeks, trimmed, cut in 1" pieces
2 carrots, cut in 1" pieces
2 stalks celery, cut in 1" pieces
2 tomatoes, cut in 1" pieces
6 cloves garlic, skin on, cut in half
2 quarts chopped vegetables*
2 tablespoons tomato paste
1 large bouquet garni
1/2 cup mixed chopped herbs**
4 quarts water
freshly ground black pepper
sea salt or soy sauce, optional


Recipe



Combine the onions, leeks, carrots, celery, tomatoes, garlic, chopped vegetables, tomato paste, bouquet garni, herbs (if using), and water in a stockpot and bring to a boil. Reduce the heat and simmer the stock, uncovered, adding water as necessary to keep the vegetables covered, for 1 1/2 to 2 hours, or until well flavored. (A certain amount of evaporation will take place - this helps concentrate the flavor.) Skim the stock as necessary and season with salt and pepper or soy sauce to taste at the end. Alternatively, the stock can be cooked in a pressure cooker for 15 minutes.
Strain the stock, pressing with the back of a spoon to extract as much liquid as possible from the vegetables. Cool the stock to room temperature, then refrigerate or freeze. (Refrigerated stock will keep 3 to 4 days; frozen it will keep for 6 months.) For a thicker, richer stock, force the liquid and vegetables through a vegetable mill or puree in a blender, then strain. Makes 2 1/2 to 3 1/2 quarts (depending on the vegetables used, the size of the pot, and the length of the cooking time.)
Note: Freezing 1 cup portions enables you to always have the right amount on hand.
*Vegetables suitable for stock: Almost any vegetable trimmings, or vegetables are suitable for stock. Corn cobs and husks, summer and winter squash, red and yellow peppers, green beans, zucchini, mushrooms, potatoes, collard greens, and kale stalks. Stock is a great place to put tomato seeds and skins. Use green peppers, eggplants, turnips, and cabbage in limited quantities, as their flavor tends to be overpowering. Avoid beets, which will turn a stock red, and asparagus, which will turn it green.
** Mixed chopped herbs include basil, oregano, chives, and/or parsley stems (optional)