Visit marthastewart.com | marthastewartweddings.com

wholeliving

Vegetable Stock

  • Yield Makes 2 quarts
Add to Shopping List

Ingredients

  • 3 cups mushrooms (any variety)
  • 1 fennel bulb, stalks and leaves only (reserve the bulb for another use)
  • 5 celery stalks
  • 4 medium to large carrots
  • 2 large onions
  • 1/4 head of green cabbage
  • 1/2 large rutabaga, peeled
  • 5 leeks, cut in half lengthwise and washed
  • 1 small bunch of fresh flat-leaf parsley (about 15 sprigs)
  • 1 head of garlic, cut in half crosswise to expose the cloves
  • 12 whole black peppercorns
  • 6 whole white peppercorns
  • 3 bay leaves
  • 6 to 8 sprigs of fresh thyme

Directions

  1. Thinly slice the mushrooms, fennel stalks, celery, carrots, onions, and cabbage and place in an 8-quart stockpot. Cut the rutabaga into large chunks and place in the stockpot. Add the remaining ingredients and cover with cold water.

  2. Bring to a boil over high heat. As the stock approaches a boil, skim any impurities that rise to the top with a ladle. Lower the heat and simmer gently for 45 to 60 minutes.

  3. Remove from the heat and cool for 10 to 15 minutes. Ladle through a fine strainer, cool, and refrigerate.

Cook's Note

To intensify the flavor, reduce the stock after straining by one quarter to one half.

Recipe Reviews

Save to your Collections

Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

Review this Recipe

Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!

More from Eat Well

New from Whole Living Daily

Shared On Facebook