Homemade Master Vegetable Stock
Submitted by notemaker
Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
90 minThis master stock recipe transforms humble vegetables into liquid gold.
Roasting the vegetables first unlocks deep caramelized notes while the long simmer extracts every drop of savory goodness from carrots, celery, and turnips.
The result is a rich, versatile base that outshines store-bought broth every single time.
Kitchen Tips
- Save vegetable scraps (carrot peels, celery leaves, onion skins) in the freezer and toss them into your next batch for zero-waste flavor
- Let the stock cool completely before straining to capture more nutrients and body
- Freeze in ice cube trays for easy portioning when recipes call for just a splash
- Skip the salt during cooking so you can control seasoning in your final dish
Ingredients
Directions
In a stock pot, heat oil.
Add onion, celery, tomato, potato, turnip, and garlic.
Cook until vegetables are tender, about 10 minutes.
Add remaining ingredients.
Cover, bring to a boil, reduce heat, and simmer 1 hour.
Strain stock and discard the vegetables, bay leaf, and parsley.
Makes 2 quarts.
Stock may be used immediately, refrigerated for 3 to 4 days, or frozen for up to 1 month.
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