Homemade Vegetable Stock
13 ingredients · 14 steps · from Smokin' & Grillin' wit AB
- bbq
- stock
- vegetarian
- vegan
- homemade
- southern
Ingredients
- yellow onions
- celery (with leafy tops)
- carrots (cut in 1-inch pieces)
- leeks (all parts, cleaned)
- mushrooms (quartered)
- garlic cloves (smashed)
- parsley (stems and all)
- thyme
- bay leaves
- black peppercorns
- about 1 teaspoon kosher salt
- garlic-infused extra virgin olive oil
- 8 cups water
Steps
- Heat Dutch oven over medium-low flame; add garlic-infused olive oil.
- Add smashed garlic cloves and let them bloom.
- Add quartered onions and sweat until softened.
- Add chopped celery with leafy tops and stir.
- Add carrot pieces.
- Add all parts of cleaned leeks.
- Add quartered mushrooms; stir to combine everything.
- Add 8 cups of water and bring to a boil on high heat.
- Add thyme, parsley, peppercorns, and bay leaves.
- Boil uncovered for 1 hour until vegetables are very soft.
- Use a spider strainer to remove solids, pressing to extract as much liquid as possible.
- Skim oil from the top, or refrigerate overnight and remove solidified fat the next day.
- Ladle into storage containers, label and date.
- Refrigerate for up to a week or freeze.
Recipe extracted by Foodle from “Rich & Flavorful Vegetable Stock from Scratch!” by Smokin' & Grillin' wit AB. Quantities follow the video and may be approximate — watch the original for technique.
