White Vegetable Stock - with cups & ounces
Our white vegetable stock recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.
Cooking in the UK instead?
View the UK metric version of this recipe.
Ingredients - Serves 500 ml
Prep 30 minutes · Cook 2 hours
| 2 tbsp | Canola oil |
| 4 | Spanish Onion, Large brunoise - 8 - 10 mm dice |
| 5 sticks | Celery, Large brunoise - 8 - 10 mm dice |
| 4 | Carrot, Large brunoise - 8 - 10 mm dice |
| 2 | Leeks, Large brunoise - 8 - 10 mm dice |
| 3 | Garlic Clove, Bruised |
| 1 g | Thyme |
| 6 | Peppercorns |
| 1 | Bay Leaf |
| 1 cups (250 ml) | White Wine, Optional |
| 1 small bunch | Parsley, Stalks |
| 1 handful | Mushrooms, Quartered |
| 12.50 cups (3 L) | Water |
Method
- Prepare the vegetables as per the ingredients list.
- Place a large saucepan over a low to medium heat and add the oil, heat gently before adding the onion, celery, carrots and leeks and stir gently before adding the garlic, peppercorns, bay leaf and thyme and then sweat off until they all start to soften for about 5 - 8 minutes.
- Once the vegetables have softened, turn up the heat and add the white wine (if using) and cook until the liquid starts to reduce a little.
- Then add the parsley stalks, mushrooms and finally the water. Bring to the boil and then turn down the heat and simmer the stock for about an hour. Skim off any surface scum if need be.
- Once the stock has been cooking for an hour, remove from the hob. Strain through a fine sieve into a fresh pan and bring back to a low simmer for approximately half an hour until the liquid has reduced again by half in volume.
- Once ready re-strain the stock through a fine sieve, or a sieve with a muslin cloth placed within it to capture any final particles.
- Freeze in ice cube trays for use at a later date or chill in the fridge for 3 days.
Chef's notes
- You can adjust the flavour balance by adding more or less of each of the vegetables.
- Only cook the stock at a simmer for a maximum of 1 hour to keep the flavour fresh.
- Remember to keep the lid off the pan.
- For a nice rounded vegetable stock base, begin with onion, garlic, celery, leek, carrot and mushrooms. The standard aromatics are bay leaves, peppercorns, thyme and parsley stalks. You can then add other vegetables, herbs or spices to flavour your stock however you wish.
American cooking note
US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.
Watch White & Brown Vegetable Stock on video
This recipe is part of All About… Creating Vegan Stocks in our Cook Like a Pro course. Get the full lesson video, downloadable PDF and the rest of the module:
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