Go Back
–+ servings
Incredible Brown Vegetable Stock – vegetarian recipe
Stav Kogan

Incredible Brown Vegetable Stock

Forget thin, watery broths! This incredible Brown Vegetable Stock uses slowly caramelized root vegetables, hearty white beans, and a whisper of ginger to create a liquid gold that's a game-changer for soups, stews, or sipping on its own.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 4 hours 22 minutes
Total Time 4 hours 47 minutes
Servings: 12 serving
Calories: 315
Ingredients Method Nutrition

Ingredients
  

  • 2 cups (12.9 oz) / 365 g dried white beans
  • 4 tbsp / 2 fl oz / 60 ml ghee or unsalted butter
  • 3 medium -sized carrots, coarsely chopped
  • 1 medium -sized parsnip, coarsely chopped
  • 2 celery stalks with leaves, diced
  • 12 cups / 101 fl oz (2987 ml) / 3 L water
  • 10 sprigs fresh parsley
  • 10 sprigs fresh coriander
  • 1 sprig fresh thyme or 0.25 tsp / 1 g (0.04 oz) dried thyme
  • 3 whole cloves
  • 1 small bay or cassia leaf
  • 0.5 inch / 1.5 cm piece of fresh ginger root, scraped and julienned
  • 1.5 tbsp (0.8 oz) / 22 g salt
  • for Success
  • Use the quick soak method. Boiling the beans for 2 minutes before adding them to the stock is crucial for softening their skins and ensuring they cook evenly during the long simmer.
  • Skim for clarity. For a crystal-clear broth, use a spoon to skim off any foam that rises to the surface during the first 30 minutes of simmering.
  • Make it vegan. To make this stock 100% vegan, simply substitute the ghee or butter with a high-heat neutral oil like avocado oil or a quality vegan butter for the browning step.

Method
 

  1. Place 2 cups / 365 g (12.9 oz) of dried white beans in a saucepan and cover with 2 inches / 5 cm of water.
  2. Bring to a boil, simmer for exactly 2 minutes, then remove from heat, cover, and set aside while you prep the vegetables.
  3. Heat 4 tbsp / 60 ml of ghee or butter in a large stockpot over moderate heat.
  4. Add the chopped carrots, parsnip, and celery.
  5. Cook slowly for 20 minutes, stirring occasionally, until the vegetables are well-browned and caramelized.
  6. Stir in 12 cups (2880 ml) / 3 L of water, the fresh parsley, and coriander. Increase heat to high and bring to a boil.
  7. Skim and discard any beans that float to the surface.
  8. Drain the remaining beans and add them to the stockpot.
  9. Create a bouquet garni by tying the thyme, cloves, bay leaf, and ginger in cheesecloth.
  10. Add it to the pot along with 1. 5 tbsp / 22 g (0.78 oz) of salt.
  11. Reduce heat to low, cover, and simmer gently for 4 hours to develop a deep, rich flavor.
  12. For a clear stock: Remove the bouquet garni and strain the liquid through a fine-mesh sieve, discarding the solids.
  13. For a hearty soup: Remove the bouquet garni and purée the vegetables and beans with the stock until smooth.
  14. Add cream if desired and season to taste.
  15. Don't rush the browning. The deep, savory flavor comes from letting the vegetables slowly caramelize for at least 20 minutes. This Maillard reaction is the key to a true brown stock.

Nutrition

Calories: 315kcalCarbohydrates: 42gProtein: 14gFat: 10g

Tried this recipe?

Let us know how it was!