Wayne Gisslen

Vegetable Stock

Preparation info

  • 1

    gal
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Heat oil in a stockpot over medium heat.
  2. Add mirepoix, leeks, mushrooms, turnip, fennel, and garlic. Sweat for 10 minutes. Stir as necessary so vegetables do not brown.
  3. Add tomatoes, water, and sachet.
  4. Bring to a simmer, and simmer 45 minutes.
  5. Strain and cool in a water bath.

Per 1 fl oz (29.57 mL): Calories, 2; Protein, 0.1 g; Fat, 0.1 g (27% cal.); Cholesterol, 0 mg; Carbohydrates, 0.5 g; Fiber, 0 g; Sodium, 3 mg.