Vegetable stocks are typically fairly clear and light, due to the fact that you don't use any animal parts there will be no geletin in the stock, preventing it from building the 'body' that other stocks have.
In many cases you can substitute other, animal-based stocks with vegetable stocks if you're making a vegetarian dish it's just that the final product will lack substance and of course the flavors will differ.
You can use a wide variey of vegetables when making your stock, however some things should be kept in mind. Vegetables high in starches such as potatoes are usually avoided as they will make your stock cloudy. Other vegetables such as broccolli and cauliflower can easily overpower your stock and adversly affect the flavor.
White wine is also often added for additional flavor.
2 oz. Vegetable oil
2 lbs mirepoix, small diced
1 gallon water
3-4 garlic cloves, chopped
2 oz. turnip, chopped
Sachet:
1 bay leaf
1/2 tsp. dried thyme
8 parsley stems
1/4 tsp. crushed peppercorns
- Use your pot to sweat the vegetables in the oil for about 10 minutes.
- Add the water and seasoning sachet.
- Bring to a boil and reduce to a simmer, let simmer for about 45 minutes only.
- Strain, cool quickly and refrigerate or freeze (remember the steps from the section on the 'Basics of Making a Stock'.
