Vegetable Stock
Makes: About 2 quarts
Time: 1 hour, somewhat unattended
M V
There are a few differences between this and the super-fast recipe. Here you cut the vegetables into smaller pieces, which helps extract more flavor, and you pan-cook them, which browns them a bit and adds an intensity and a little sweetness. The simmering time remains about the same, but if you can spare a few more minutes, all the better.
- 2 tablespoons olive oil
- 4 carrots, sliced
- 4 celery stalks (plus any available leaves), sliced
- 2 onions, quartered (don’t bother to peel)
- 2 baking potatoes, peeled and cut into chunks
- 1 head garlic (separate the cloves but don’t bother to peel)
- 1 pound white button mushrooms, trimmed and halved or sliced
- Salt and pepper
- 10–20 parsley sprigs
- 2 bay leaves
- Put the oil in a large pot over medium heat. When it’s hot, add the carrots, celery, onions, potatoes, garlic, and mushrooms. Sprinkle with salt and pepper, cover, and cook, undisturbed, until you hear the vegetables sizzle, 3 to 5 minutes. Uncover, stir once or twice, and cook, stirring only enough to prevent burning until the vegetables release their liquid and begin to brown, 15 to 20 minutes. (If you have more time, keep going another 15 to 20 minutes or until they’re even darker.)
- Add 10 cups water, the parsley, and the bay leaves. Bring to a boil, then adjust the heat so the mixture bubbles steadily but gently. Cook until the vegetables are very tender, anywhere from 15 to 60 minutes depending on how much time you can spare.
- Strain through a fine-meshed strainer. Taste and adjust the seasoning before using or cooling and storing.