Vegetable stock water is a savory broth made by simmering vegetables like onions, carrots, and celery with herbs in water. It’s used as a base for soups, stews, and sauces, offering a flavorful, plant-based alternative to meat stock.
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Heat oil in a large pot over medium heat.
Add chopped onion, garlic, carrot, celery, and mushroom to the pot. Sauté for a few minutes until the vegetables start to soften.
Add the bay leaf, black pepper, and water to the pot.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45 minutes.
Strain the stock through a fine mesh sieve or cheesecloth to remove the solids. Use the stock immediately or store it in the refrigerator for later use.
For a richer flavor, roast the vegetables before adding them to the pot.
You can freeze the stock in ice cube trays for easy portioning.
Avoid adding salt to the stock if you plan to use it in recipes that already include seasoning.
Can I use other vegetables for the stock?
Yes, you can use vegetables like leeks, parsnips, or tomatoes to enhance the flavor of the stock.
How long can I store vegetable stock?
Vegetable stock can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Can I make this stock in a pressure cooker?
Yes, you can make vegetable stock in a pressure cooker. Cook it on high pressure for about 15 minutes and then strain.
Is vegetable stock water vegan?
Yes, this vegetable stock water recipe is completely vegan as it uses only plant-based ingredients.
Can I use this stock for risotto?
Absolutely, vegetable stock is a great base for risotto and adds depth to the dish.
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