Vegetable Stock

Anja Bauman
Anja Bauman
April 20, 2022
This recipe for a nourishing vegetable stock is the perfect way to use up any extra vegetables from your CSA or farmers market haul before they go to waste. It’s okay if your carrots are a little rubbery or your celery has gone limp. Use whatever vegetables you have on hand. This recipe makes about 3 1/2 quarts (3 1/3 liters) stock.
Prep Time
Cook Time
Vegetable Stock
1 lb (450g)
mushrooms, roughly chopped, or 2 lb (900g) tomatoes, cut into quarters
carrots or 3 parsnips, roughly chopped
5 stalks
celery, roughly chopped
onions with skins on, cut into quarters, or 2 small leeks, roughly chopped and rinsed
1 bulb
fennel, roughly chopped (optional)
10 sprigs
fresh parsley
4 sprigs
fresh thyme
4 quarts (3.75L)

1. Preheat the Oven

Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear

2. Assemble Ingredients

Combine the the mushrooms, carrots, celery, onions, fennel, parsley, and thyme in a 7 ½-quart (7L) stockpot. The pot should be quite full with vegetables; if you can't quite fit everything in, that's okay. Simply save any extras for another use or compost. Cover the vegetables with the water. Insert the probe, taking care that it is not touching the bottom of the pot. Wrap the cord around the pot's handle to keep the probe in place.
Assemble Ingredients

3. Heat Stock

Transfer the pot to the oven and attach probe. Cook until the probe reaches its target temperature, about 1 hour. In this first probe stage, the stock will get hot, but not quite boil. The temperature may go up a few degrees even as the oven cools to a lower heat. That’s okay; because the probe target is only 205°F (96°C), you still won’t have to worry about it boiling over.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
205°F Probe Target

4. Let Oven Adjust to Simmer

Continue to cook the stock at a low simmer until flavorful, about 3 hours.
Sous Vide Mode: On
Steam: 50%
Temp: 205°F
Heat: Bottom
03:00 Timer

5. Strain

Remove the pot from the oven and carefully strain out the solids. You may need to use tongs to remove some of the larger pieces first.

6. Cool and Chill

Let the stock cool for 30 minutes, then transfer to the refrigerator to cool for at least 3 hours before using in your favorite recipes. Divide the stock stock between airtight containers and refrigerate for up to 1 week or freeze for up to 6 months.
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