Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Vegetable Stock

Name: Vegetable Stock
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Ingredients: 1 lb (450g) of mushrooms, roughly chopped, or 2 lb (900g) tomatoes, cut into quarters; 5 of carrots or 3 parsnips, roughly chopped; 5 stalks of celery, roughly chopped; 2 of onions with skins on, cut into quarters, or 2 small leeks, roughly chopped and rinsed; 1 bulb of fennel, roughly chopped (optional); 10 sprigs of fresh parsley; 4 sprigs of fresh thyme; 4 quarts (3.75L) of water

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.

Serves

Prep Time

00:20

Cook Time

04:00

Ingredients

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)

water

Steps

1. Preheat the Oven

Rack

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.

3. Heat Stock

Rack

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

Rack

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.