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Recipe Detail Page
Vegetable Stock
Winter 2016
With vegetable stock, it is better to sauté the vegetables before adding liquid, as your broth will be more flavourful. I find that cooking the broth for 1½ hours is the optimal time. Simmered longer, the stock does not improve and gets a bit of an overcooked flavour.
Makes about 6 cups (1.5 L)
2 tbsp (30 mL) olive oil
4 cups (1 L) coarsely chopped onion
2 large carrots, chopped
2 stalks celery, chopped
1 parsnip, coarsely chopped
6 large garlic cloves, unpeeled
½ cup (125 mL) white wine
2 canned tomatoes, crushed
Approx. 6 leaves of Swiss chard or romaine, sliced
1 bay leaf
6 parsley stalks
1 sprig fresh thyme or a pinch dried thyme
6 peppercorns
1 Heat oil in large stockpot on medium heat. Add onions, carrots, celery and parsnip. Sauté in the oil until the edges of the vegetables start to turn brown, about 10 minutes. Add garlic and stir together.
2 Pour in wine and bring to boil. Boil for 2 minutes or until the wine is reduced a little. Add tomatoes, Swiss chard, bay leaf, parsley stalks, thyme and peppercorns. Add enough water to cover by 2 inches (5 cm). Bring to a boil, then reduce heat to simmer and cook for 1½ hours.
3 Strain, discarding vegetables.
Makes about 6 cups (1.5 L)
