Winter Vegetable Stock
Vegetable stock is incredibly easy to make, yet can elevate a dish from okay to amazing! It’s also versatile too - other than the basic aromatics of onions celery and fennel, you can add or alter ingredients to suit your needs. Need something sweet? Add tomatoes. Savory? Mushrooms. Hearty? Caramelize or roast the aromatics.
Here, we have a strong and hearty vegetable stock so that it has enough backbone for winter stews and soup recipes. Your stock will store up to 7 days in a refrigerator and 3 weeks in the freezer in an airtight container. Feel free to multiply the recipe for backstock.
Prep Time: 15 minutes
Total Cook Time: 3 1/2 hours
- 2 large onions, chopped
- 1/2 celery rib, chopped
- 1 leek, chopped
- 2 carrots, chopped
- 1 fennel bulb, chopped
- 1 cup mushrooms, chopped
- 5 cups water
- 1 ecobox Organic Bouquet Garni
- olive oil
- 3 fingered pinch of salt
- Combine all ingredients except water, spread evenly on a foil-covered baking sheet, and roast for 30 minutes at 400 degrees, or until caramelized.
- Add roasted vegetables into a large stockpot of water. Bring to a boil, then lower to a gentle tumble. Cook for an hour.
- Strain, cool, and store. Use to cook grains, create soups, and braise dishes.