• Servings 7 cups
  • Prep 15 min
  • Cook 1 1/2 hours min
  • Cuisine
  • Skill Level

Vegetable Stock


  • 2 sprigs of fresh thyme and 2 sprigs of fresh rosemary (tied together with butchers twine)
  • 3 onions quartered, peel and all
  • 3 carrots cut into 3 inch pieces
  • l large turnip, quartered
  • 5 stalks of celery, leaves and all
  • Misc. vegetable peelings (cabbage leaves, tomato skins etc)
  • 8 whole peppercorns
  • 8 cups of water
This vegetable stock takes about an hour and a half to prepare and can be used in any dish that you wish to add deep vegetable flavor or to keep vegetarian.
  • Add all ingredients to a large stock pot add water and bring almost to a boil.
  • Reduce heat and simmer.
  • Simmer for 1 and 1/2 hours, skimming occasionally.
  • Strain stock and bring to room temperature.
  • Stock may be frozen for later use.


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