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Basic Vegetable Broth

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Yields about 1 quart.

  • To learn more, read:
    Taking Stock of Vegetables
  • by Allison Ehri Kreitler from Fine Cooking
    Issue 76

Avoid onion skins and carrot tops as they’ll make the stock bitter; trimming or peeling other vegetables is optional. Scrub or rinse all vegetables well, especially if they’re not peeled.

  • 1-1/2 Tbs. unsalted butter or olive oil
  • 2 cups large diced yellow onion
  • 2 cups large diced outer ribs celery
  • 1 cup large diced leek tops
  • 1 cup large diced fennel tops or bulbs
  • 3/4 cup large diced carrot
  • 1 head garlic, halved crosswise
  • 8 fresh parsley stems
  • 2 sprigs fresh thyme

Heat the butter or oil over medium-low heat in a large stockpot. Add the remaining ingredients and cook uncovered, stirring frequently, until they have softened and released their juices, about 30 min. (don’t let them brown). Add enough cold water to the pot to just cover the vegetables, about 4 cups. Bring to a gentle simmer, cover, and cook without stirring until the stock is flavorful, about 45 min. (adjust the heat as needed to maintain a gentle simmer). Strain the stock immediately through a fine sieve, pressing gently on the vegetables. Let cool to room temperature and then store in the refrigerator for up to a week, or freeze for up to six months.

Photo: Scott Phillips

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