Vegetable Stock

This excellent base for vegan and vegetarian dishes and soups uses a waste-not approach, taking advantage of all the ugly parts of vegetables that normally end up in the compost pile.

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Servings: 8

Prep Time: 00:10

Cook Time: 02:00

Main Ingredients

1/4 celery root, scrubbed

2 large carrots, scrubbed but unpeeled

1 small onion, quartered, peel and root on

1 bunch of celery

1 large leek, thoroughly cleaned

5 - 10 parsley sprigs

8 ounces mushrooms, stems only, thoroughly cleaned

1 parsnip, scrubbed but unpeeled

4 head of garlic, preferably fresh, or large cloves of dried

1 tablespoon olive oil

1 tablespoon salt

2 tablespoons dry white wine

1 tablespoon of dried thyme

1 bay leaf


1Thoroughly clean all vegetables. Scrub roots with a stiff-bristled brush, rinse leaves of celery and parsley in water, clean dirt from mushroom stems with a paper or cloth towel (save caps for another use), separate leek layers and get rid of all mud, sand, and/or dirt. Separate parsley leaves from stems. Chop root end of celery and scrub; take all the celery leaves of the stalks; save celery stalks for another use. Keep parsley and celery leaves separate from all other vegetables. Chop vegetables coarsely til they are all roughly the same size.

2Heat a large stockpot over medium high heat; when hot, add olive oil. When oil is hot, add all vegetables except parsley and celery leaves. Sauté 5 minutes. Add leaves, and sauté an additional 2 minutes.

3Sprinkle on salt, thyme, and add white wine. Add the bay leaf. Cover the vegetables with water, approximately 2 quarts. Bring to a boil uncovered.

4When stock boils, reduce the heat to low and cover. Simmer 2-3 hours. Strain stock, pressing on solids; discard solids. Taste stock and add salt/seasoning to taste. Use within 1 week or freeze for up to 2 months.

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