Basic Vegetable Stock

Recipe

 

Ingredients

  • Basic Mirepoix with proportions close to 50% onions, 25% celery, 25% carrots by volume but this is a very forgiving recipe, so use what you have and don’t worry about. Also, you cannot overdue the amount of onions – they are key ingredient. So add more if you have around.

  • Whatever trimmings you have. It is good to have an assortment so that one flavor doesn’t dominate. There are times when you may want a dominate flavor and we’ll discuss those in the next recipe. Eyeball the proportions so that the non-Mirepoix ingredients are about equal to the onions.

  • Olive oil if using

  • Water

  • Salt

Directions

  1. I like to sauté the mirepoix in a little olive oil to start to release their flavors before adding the other veggies. But this is not necessary especially if you’re using everything that was frozen together.

  2. Add vegetables, cover with 4-6” of water, cover and bring to a boil.

  3. Once boiling turn down to a gentle simmer and cook covered for about an hour. Stir gently at the midway point.

  4. Turn off heat and let it uncovered for about an hour before straining

  5. Strain using a finely meshed conical strainer or colander

  6. Now is the time to season it with salt – NEVER SALTUNTIL THE VERY END AFTER STRAINING. It is easier to add salt than take it out if you over salt.