Actually Good Vegetable Stock
The BEST way to make a vegetable stock that tastes like something
The Green Spoon•Apr 3, 2025
There’s not too much more to add to the above preamble, but it does bear mentioning that the ingredient list below is more a suggestion than a prescription. Don’t have leeks? Use scallions instead. Have a single random parsnip lurking in your fridge? Throw it in there too. Can’t find—or don’t care to find—juniper berries, annatto seeds or kombu? Skip ‘em. The basic rule of thumb where stock is concerned is that celery, carrot and some mixture of allium family members (onions, garlic, leeks, green garlic, chives, scallions, etc.) are a must, and the rest is up to you (and the contents of your fridge). There are some herbs that generally considered to enhance a stock (parsley, bay, thyme, winter savory, lovage) and some that are considered too astringent, potent or dissonant to include (rosemary, oregano, mint)—but of course, it’s up to you and your palate to decide what tastes good to you.
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We’re Fanny and Greta, dear friends with deep backgrounds in sustainable food. This is a space for the food lovers, home cooks, would-be home cooks and anyone who needs a bit of inspiration and gentle guidance in their family kitchen.
Instructions
Turn your oven's broiler to low or medium
In a large bowl toss the vegetables and spices with a glug of olive oil and big sprinkle of salt.
Spread the vegetables and spices on a sheet pan in a shallow layer (try not to overcrowd—use a second pan if you need it) and place it under the broiler.
Every minute or so, agitate the vegetables with a spoon to make sure nothing is burning. You want some color on everything, but no obvious char.
When everything is toasty (about 10-12 minutes), remove the pan from the oven and transfer the contents to a large pot. Add water (6–8 cups) and place on medium-high heat. Bring to a boil, then turn down to a simmer and cook for 1–1.5 hours or until the broth tastes savory and good.
Remove the stock from heat and let it cool about halfway before straining and salting to taste (skip this step if you're planning to use the stock for a baby!). Let it cool all the way before storing in an airtight container in the fridge or freezer.
Notes
Here are some ideas for how to use a stock in 10 days
Polentina Soup
Aromatic Basmati Rice
First Food alla Romana
