The Ferguson Recipes
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| Veal 💤 ⏳ |
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| Vegetable Stock 🌄 🍽️ ⏰ |
We don't need that stupid "Jump to the Recipe" BS!
⬇️ It's right here! ⬇️
⬇️ It's right here! ⬇️
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(Serving suggestion only*)
(Serving suggestion only*)
We don't need that stupid "Jump to the Recipe" BS!
⬇️ It's right here! ⬇️
⬇️ It's right here! ⬇️
Ingredients
3 lb (750g) leeks, white part only, sliced 1/8 inch thick
1 lb 2 oz (500g) carrots, sliced 1/8 inch thick
1 lb 2 oz (500g) onions, sliced 1/8 inch thick
1 lb 2 oz (500g) button mushrooms, sliced 1/8 inch thick
9 oz (250g) fennel, sliced 1/8 inch thick
9 oz (250g) celery, sliced 1/8 inch thick
1/2 cup (100g) Greek extra virgin olive oil
2g bay leaves, cut into 1/4 inch strips
1 lb 2 oz (500g) carrots, sliced 1/8 inch thick
1 lb 2 oz (500g) onions, sliced 1/8 inch thick
1 lb 2 oz (500g) button mushrooms, sliced 1/8 inch thick
9 oz (250g) fennel, sliced 1/8 inch thick
9 oz (250g) celery, sliced 1/8 inch thick
1/2 cup (100g) Greek extra virgin olive oil
2g bay leaves, cut into 1/4 inch strips
(continued in the next column ↗️)
6g thyme sprigs
3g rosemary
5 1/4 quarts (5 liters) cold water
2 oz (60g) flat leaf parsley
Coriander seeds
Black peppercorns
Lemon juice
3g rosemary
5 1/4 quarts (5 liters) cold water
2 oz (60g) flat leaf parsley
Coriander seeds
Black peppercorns
Lemon juice
Directions
Start by adding olive oil to a large stockpot.
Add the sliced onions and sweat them down lightly.
Add the leeks and sweat them as well, avoiding any color development.
When you begin to see a little bit of roasting on the bottom of the pot, add the carrots and fennel.
Finally, add the mushrooms, which are important for adding depth and meatiness to the vegetable stock.
Let all vegetables sweat down together until super soft.
Add coriander seeds, black peppercorns, and top with cold water.
Add bay leaves, thyme, and rosemary.
Bring to a boil and remove the first raft of impurities that come to the top.
Simmer for 25-35 minutes until all vegetables are nicely cooked and the color has developed well.
Add the parsley in the last stage of cooking.
Strain the stock through muslin and a double sieve to remove vegetable particles.
Reduce the strained stock by about half (this will take approximately 30 minutes to an hour).
Season with salt and pepper to taste.
Finish with good quality olive oil for fragrance.
Add a splash of lemon juice before using.
Click to View Image*
Elevate your cooking with this foundational Vegetable Stock that delivers a surprisingly rich depth of flavor. Made with carefully sweated vegetables and aromatic herbs, this golden elixir brings a natural sweetness and complexity that rivals chicken stock. Perfect as a base for soups, risottos, or as a vegetarian alternative to meat stocks. The secret lies in the mushrooms, which add an earthy meatiness, while the finishing touches of olive oil and lemon juice brighten the final product. One of the six essential stocks every home chef should master. - Claude
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
Servings
Makes approximately 2 1/2 quarts of stock
Nutrition Facts
Nutrition Per Serving (1 cup) - Calories: 85; Total Fat: 5g (Saturated Fat: 1g); Cholesterol: 0mg; Sodium: 45mg; Total Carbohydrates: 10g (Dietary Fiber: 3g, Sugars: 4g); Protein: 2g; Calories from Fat: 45 (53%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
One of the Six Basic Stocks. This vegetable stock has a different flavor profile than meat stocks - it's naturally sweet with excellent depth of character. It can replace beef stock in most recipes, though it will create a different flavor profile. After making this stock, you can use it to prepare a delicious Artichokes Barigoule by cooking prepared artichokes in the stock for 10-15 minutes until tender, then garnishing with peppery arugula. This makes a perfect stand-alone dish or an elegant accompaniment to pigeon or other meat dishes.
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
vegetable,
stock,
broth,
base,
soup,
vegetarian
🗂️ Categories: 🆕 New Recipes, 🥣 Soups & Stews, 🍶 Sauces & Dips, 🤯 Tips & Hints
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Vegetable Stock was added on May 18, 2025 and last updated on May 18, 2025.
🗂️ Categories: 🆕 New Recipes, 🥣 Soups & Stews, 🍶 Sauces & Dips, 🤯 Tips & Hints
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Vegetable Stock was added on May 18, 2025 and last updated on May 18, 2025.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
🔥 What's New?
05/18/25:
Ground Beef Stroganoff
05/18/25: Vegetable Stock
05/18/25: Beef Stock
05/18/25: Lobster (Shellfish) Stock
05/18/25: Fish Stock
05/18/25: Golden Chicken Stock
05/17/25: White Chicken Stock
05/16/25: Sauce Tomate
05/16/25: Classic French Mirepoix
05/16/25: Espagnole Sauce
05/16/25: Velouté Sauce
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Béchamel Sauce
05/14/25: Onion Rings
05/13/25: Carrot Salad
05/12/25: Potato Bacon & Egg Pie
05/12/25: Crock-Pot Brown Sugar & Balsamic-Glazed Pork Tende...
05/12/25: Milk Bread
05/18/25: Vegetable Stock
05/18/25: Beef Stock
05/18/25: Lobster (Shellfish) Stock
05/18/25: Fish Stock
05/18/25: Golden Chicken Stock
05/17/25: White Chicken Stock
05/16/25: Sauce Tomate
05/16/25: Classic French Mirepoix
05/16/25: Espagnole Sauce
05/16/25: Velouté Sauce
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Béchamel Sauce
05/14/25: Onion Rings
05/13/25: Carrot Salad
05/12/25: Potato Bacon & Egg Pie
05/12/25: Crock-Pot Brown Sugar & Balsamic-Glazed Pork Tende...
05/12/25: Milk Bread
🛠️ What's Changed?
05/18/25:
Ground Beef Stroganoff
05/18/25: Golden Chicken Stock
05/18/25: Pancakes
05/18/25: Vegetable Stock
05/18/25: Beef Stock
05/18/25: Lobster (Shellfish) Stock
05/18/25: Fish Stock
05/18/25: White Chicken Stock
05/18/25: Turkey Stuffing Soup
05/17/25: Beef - Bean Enchiladas
05/17/25: Bean And Cheese Quesadillas
05/17/25: Can Size Conversion
05/17/25: BBQ Beef Brisket
05/17/25: Chicken Breasts Baked With Herbed Cheese In Puff P...
05/17/25: Apple Apricot Loaf
05/17/25: Osso Buco
05/17/25: Arthritis Relief Formula And Laxative
05/16/25: The Basics of The Five "Mother" Sauces
05/18/25: Golden Chicken Stock
05/18/25: Pancakes
05/18/25: Vegetable Stock
05/18/25: Beef Stock
05/18/25: Lobster (Shellfish) Stock
05/18/25: Fish Stock
05/18/25: White Chicken Stock
05/18/25: Turkey Stuffing Soup
05/17/25: Beef - Bean Enchiladas
05/17/25: Bean And Cheese Quesadillas
05/17/25: Can Size Conversion
05/17/25: BBQ Beef Brisket
05/17/25: Chicken Breasts Baked With Herbed Cheese In Puff P...
05/17/25: Apple Apricot Loaf
05/17/25: Osso Buco
05/17/25: Arthritis Relief Formula And Laxative
05/16/25: The Basics of The Five "Mother" Sauces
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