If you want to make a white vegetable stock skip the first few steps and simply add everything to the pan with the water omitting the oil and butter. We brown the vegetables in a little olive oil.
2 tbsp of butter omit if making a vegan stock.
Vegetable stock recipe. You could also roast them in the oven for an even deeper flavor. 1 tbsp of olive oil. You could also include parsnips leeks or corncobs depending on what is season and available.
A flavorful stock is the key to successful vegetarian cooking. Our vegetable stock starts with a classic base of chopped up onion carrot celery and fennel. Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water.
The recipe below makes 1l of basic brown vegetable stock. Bring to the boil then reduce to a simmer and cook for 2 hours. Carrots celery onion scallions garlic parsley thyme and bay leaf are combined to create 2 quarts of this versatile stock.