Vegetable Stock Recipe
Don't bother peeling the onions; their skins add a nice, rich brown color to this vegetable stock. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in...
Keywords
- stock
- onion
- mushroom
- celery
- carrot
- nut free
- gluten free
- dairy free
- vegan
- vegetarian
- easy
- make ahead
- meal prep
- simmer
- bon appétit
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Cooking tools:
- Stove
- Stockpot
- Chef's knife
- Cutting board
- Colander
- Plate
Ingredients
- 1 tablespoon olive oil
- 2 medium onions, unpeeled, cut into 1" pieces
- 10 celery stalks, cut into 1" pieces
- 2 large carrots, peeled, cut into 1" pieces
- 8 ounces crimini (baby bella) or button mushrooms, halved if large
- 1 small fennel bulb, cut into 1" pieces
- 1 head of garlic, halved crosswise
- 6 sprigs flat-leaf parsley
- 1 bay leaf
- 1 teaspoon whole black peppercorns
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