Vegetable Stock
Serves: makes 3 quarts
  • 3 large onions, cut into large chunks
  • 2 large parsnips, unpeeled, cut into large chunks
  • 2 large carrots, unpeeled, cut into large chunks
  • 3 celery stalks, cut into large chunks
  • 8 ounces white mushrooms, chopped
  • 6 large garlic cloves, crushed
  • a few sprigs fresh parsley
  • 2 sprigs fresh thyme or 2 bay leaves
  • 4 quarts water
  1. Place all the ingredients in a large pot and bring to a boil over high heat. Lower the heat and simmer uncovered for 30-60 minutes.
  2. Remove the pot from the heat and strain the stock into a large bowl. Push against the vegetables to extract additional liquid. Discard the vegetables.
  3. Store in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
To increase the nutrients, simmer the stock with a strip of kombu.

Other vegetables or scraps you can add that you might otherwise compost or discard: tops of leeks, parsley stems, woody ends of asparagus, shiitake mushroom stems, carrot peels, ends from squashes, etc. You can freeze these scraps until you are ready to make stock. I usually avoid sulfur-containing vegetables such as cabbage, broccoli and cauliflower since their flavors can be overpowering.
Recipe by Pamela Salzman at