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How to Make Vegetable Stock

A savory vegetable stock is a staple for vegetarian cooking. It doesn't get better than this. Makes 3 1/2 to 4 qts.

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    Difficulty:
    Easy

    Instructions

    Things You'll Need

    • 2 yellow onions
    • 4 qts. water
    • 1 bay leaves
    • cheesecloth
    • permanent markers
    • 2 thyme sprigs
    • 3 celery stalks
    • stockpots
    • 1 head garlic
    • 5 carrots
    • 5 peppercorns
    • ladles
    • plastic freezer bags
    • measuring cups
    • roasting pans
    • wooden spoons
    • 1 red onions
    • 3 leeks
    • plastic storage containers
    • fine mesh sieve
    • kitchen utility knives
    • Cheesecloth
    • 2 Yellow Onions
    • Fine Mesh Sieve
    • Kitchen Utility Knives
    • Ladles
    • Measuring Cups
    • Plastic Freezer Bags
    • Plastic Storage Containers
    • Roasting Pans
    • Stockpots
    • Wooden Spoons
    • Permanent Markers
    • Permanent markers
    • Measuring cups
      • 1

        Preheat oven to 450 degrees F.

      • 2

        Roast carrots, leeks, celery, yellow and red onions, and garlic, uncovered, for 1 hour in a roasting pan.

      • 3

        Transfer the vegetables to a large stockpot.

      • 4

        Add thyme, bay leaf, peppercorns and water. Turn heat to high.

      • 5

        Bring to a boil, reduce heat and simmer, covered, for 1 hour.

      • 6

        Remove from heat. Strain through a fine-mesh sieve.

      • 7

        Use stock or transfer to one or more storage containers.

    Tips & Warnings

    • Cut the vegetables to fit in your roasting pan.

    • If you don't have a fine-mesh sieve, use cheesecloth over a large bowl or another stockpot.

    • Vegetables will be well-browned when fully roasted.

    • It's helpful to label and date all stored items.

    • If storing the stock, refrigerate, uncovered, until cold, then cover and store in the refrigerator (up to one week) or the freezer (up to three months).

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    Comments

    • Sandra Mireles Feb 25, 2009
      Great recipe. I love to make my own stock.
    • ccard123 Feb 25, 2009
      Great recipe. It's always good to have stock on hand. 5*
    • deedavis Jan 24, 2009
      Thanks for the recipe. I am always buying the boxed stock, and when I don't have I use bouillon mix. This sounds way better and it is clearly very healthy.
    • 1BrandyS Nov 10, 2008
      I save up stock made with my fresh garden scraps. In winter it is a bust of sun into the kitchen.
    • 1BrandyS Nov 10, 2008
      I save up stock made with my fresh garden scraps. In winter it is a bust of sun into the kitchen.

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