Making vegetable stock is easy! Simply combine non-starchy vegetables with herbs and water in a large pot and cook for about an hour. Strain and use as a base for vegetarian soups and sauces.
1 large yellow or white onion, peeled and quartered
3 medium carrots, peeled and cut into 2-inch pieces
1 fennel bulb and fronds (stalks and root end trimmed, bulb quartered, fronds roughly chopped)
3 medium stalks celery, washed and cut into 2-inch pieces
1 medium green bell pepper, stems and seeds removed
1 medium red bell pepper, stems and seeds removed
2 quarts, plus 2 cups cold water
Special Equipment
Cheesecloth
Kitchen twine
Strainer or colander
Directions
To make a "sachet d’épices": Cut a large square of cheesecloth and place parsley stems, black peppercorns, bay leaf, thyme sprig and garlic in the center. Bring corners together and tie securely with twine to make a pouch. The sachet is easy to remove if flavor becomes overpowering.*
To make stock: Place mushrooms, onion, carrots, fennel, celery, peppers and sachet in an 8-quart stockpot. Add water and bring to a boil. Immediately lower heat and simmer uncovered for 1 hour. Skim surface if desired.
Strain stock using a mesh sieve or colander covered with a large piece of cheesecloth. Discard vegetables and sachet. Use stock immediately or chill over an ice bath to expedite cooling, then cover and refrigerate or freeze. Serves 5.
Cooking Note
Because cooking time for vegetable stock is shorter than that of chicken stock, making a sachet is not required. If preferred, place spices directly in pot with vegetables and remove when straining cooked stock.
Note: Not able to accurately analyze the percentage of absorbed nutrients in this recipe. Instead, we used a standard low-sodium vegetable stock analysis from Imagine Natural Creations, Hain Celestial Group.
Sara Haas, RDN, LDN, is a Chicago-based dietitian and co-author of the Fertility Foods Cookbook. Read her blog, The Cooking RD, and connect with her on Facebook, Instagram and Twitter.
