Vegetable Stocks

Recipe: Easy and Fast Vegetable Stock

• E-Mail This
• Printer-Friendly
• Reprints

Published: July 27, 2005

Time: 40 minutes

2 carrots, peeled and cut into chunks
1 unpeeled onion, quartered
1 potato, washed and cut into chunks
1 celery stalk, trimmed and chopped
2 or 3 unpeeled cloves garlic
10 to 20 parsley stems, or stems and leaves
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce, or to taste
Pinch of salt and pepper.

1. Combine all ingredients in a saucepan or small stockpot with 6 cups water, and bring to a boil. Adjust heat so mixture simmers gently, and cook about 30 minutes, or until vegetables are tender. (Longer is better if you have the time.)

2. Strain, then taste and adjust seasoning before using or storing.

Yield: About 5 cups.

Recipe: One-Hour Vegetable Stock

2 tablespoons extra virgin olive oil
2 carrots, peeled and sliced
1 unpeeled onion, quartered
1 potato, washed and sliced
1 celery stalk, trimmed and chopped
2 or 3 unpeeled cloves garlic
5 to 10 medium white mushrooms, trimmed and halved or sliced
10 or 20 parsley stems, or stems and leaves
Salt and pepper
2 tablespoons soy sauce.

1. Put oil in a deep skillet, broad saucepan or casserole, and turn heat to medium-high. A minute later add carrots, onion, potato, celery, garlic and mushrooms. Cook about 5 minutes; then stir once or twice. When vegetables begin to brown proceed to next step. (If you have more time brown them well, stirring infrequently.)

2. Add parsley, 6 cups water and some pepper. Bring to a boil, and adjust heat so mixture simmers gently. Cook about 30 minutes, or until vegetables are very tender. (Longer is better if you have the time.)

3. Strain. Add soy sauce and more pepper. Taste, and adjust seasoning - adding more soy sauce or a bit of salt - before using or storing.

Yield: About 5 cups.