This recipe presents a delicious and flavorful homemade vegetable stock that will elevate your soups and stews to new heights. Unlike store-bought vegetable broths that can be overly sweet or high in sodium, this stock strikes the perfect balance between robustness and subtlety. The secret lies in caramelizing onions, scallions, garlic, carrots, and celery until they form a flavorful fond at the bottom of the pot. This creates a rich base that adds depth without overpowering the other ingredients.
Innovatively, this recipe includes cauliflower, which might not be traditional in vegetable stock, but its nutty complexity is loved by tasters. Additionally, a single plum tomato brings the perfect touch of acidity and brightness, harmonizing with the natural sweetness of the stock. Thyme and bay leaves contribute herbal notes, making this stock a symphony of flavors.
Making this stock is a labor of love, simmering gently for 90 minutes to ensure all the flavors meld together perfectly. The fond that forms during cooking is crucial for both the flavor and color of the stock, so don’t skip this step. To maintain a clear appearance, take care to simmer the stock gently and avoid pressing on the solids when straining.
Whether you’re a seasoned chef or a beginner in the kitchen, this vegetable stock recipe will become a staple in your cooking repertoire. It yields approximately 8 cups of stock, which you can refrigerate for up to four days or freeze for future use.
MAKES 8 CUPS
INGREDIENTS:
- 3 onions, chopped
- 2 celery ribs, chopped
- 2 carrots, peeled and chopped
- Scallions, chopped
- 8 garlic cloves, peeled and smashed
- 1 teaspoon vegetable oil
- 1 teaspoon salt
- 12 cups water
- 1 head cauliflower (2 pounds), cored and cut into 1-inch florets
- 1 plum tomato, cored and chopped
- 8 sprigs fresh thyme
- 3 bay leaves
- 1 teaspoon black peppercorns
INSTRUCTIONS:
Making Vegetable Stock:
- SWEAT VEGETABLES: In a large Dutch oven or stockpot, combine onions, celery, carrots, scallions, garlic, vegetable oil, and salt. Cover and cook over medium-low heat, stirring often, until a golden-brown fond forms on the bottom of the pot, about 20 to 30 minutes.
- ADD WATER: Stir in water, cauliflower, tomato, thyme sprigs, bay leaves, and peppercorns, scraping up any browned bits. Bring the mixture to a simmer.
- SIMMER UNTIL FLAVORFUL: Partially cover the pot, reduce the heat to a gentle simmer, and cook for about 1½ hours or until the stock tastes rich and flavorful.
- STRAIN STOCK: Gently strain the stock through a fine-mesh strainer without pressing on the solids.
TIPS:
- The Art of Fond: Caramelizing the vegetables to create fond is essential for a rich and flavorful stock. Take your time and allow the vegetables to develop that beautiful golden-brown color on the bottom of the pot. This fond will provide a depth of flavor that will make your dishes stand out.
- Embrace Cauliflower: While nontraditional in vegetable stock, cauliflower adds a delightful nuttiness that sets this recipe apart. Embrace this ingredient and be pleasantly surprised by the unique complexity it brings to the stock.
- Mind the Simmer: Throughout the cooking process, maintain a gentle simmer rather than a rolling boil. Boiling can make the stock cloudy and may result in a less refined taste. Low and slow is the key to success.
- Don’t Over-Strain: When straining the stock, avoid pressing on the solids, as this can cloud the liquid and affect its clarity. Let gravity do the work and allow the stock to strain naturally through a fine-mesh strainer.
Enjoy your delicious homemade vegetable stock! Use it as a base for soups, stews, and various other dishes to enhance their flavors and make your meals truly unforgettable.
