White Vegetable Stock
Submitted by michelleo
Homemade white vegetable stock simmered with celery, carrots, leeks, mushrooms, garlic, and white wine. A versatile vegan base for soups, risottos, and sauces that’s clean-tasting and full of depth.
YIELD
9 CupsPREP
30 minCOOK
120 minREADY
150 minGood stock is the backbone of good cooking, and this one proves you don’t need a single bone to get there.
A generous load of vegetables (celery, carrots, potatoes, zucchini, leeks, onions, mushrooms, and a whole head of garlic) simmers with fresh thyme, bay leaves, peppercorns, and dry white wine for about two hours.
The result is a pale, clean stock with surprising depth and body, thanks to the starchy potatoes and earthy mushrooms doing the heavy lifting.
Strain it, press the vegetables to extract every drop of flavor, and you’ve got 9 cups of liquid gold ready for risottos, soups, grain dishes, and sauces.
Chef Tips
- Leave the onion skins on. They add a golden hue to the stock without affecting the flavor.
- Cut the vegetables into large, uniform pieces. Smaller pieces break down too much and make the stock cloudy.
- Simmer gently, never boil hard. A vigorous boil makes vegetable stock bitter and murky.
- Press the cooked vegetables firmly through the strainer. A lot of flavor gets left behind if you just let it drip.
Ingredients
Directions
About 2½ hours before using: Cut up celery, carrots, potatoes, zucchini, leek, and onions.
In 12-quart stockpot, combine all ingredients, add water to cover.
Over high heat, heat to boiling.
Reduce heat to low; cover and simmer 1 hour.
Remove, cover, simmer 45 minutes.
Pour vegetable mixture through strainer, pressing vegetables to remove as much stock as possible.
Discard vegetables.
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