Recipe: Susan Volland’s Easy, Adaptable Vegetable Stock

Homemade vegetable stock is quick, inexpensive and easily adaptable. When made fresh, it adds a "simple, sweet earthiness that adds complexity and depth of flavor to sauces."

Susan Volland - Easy Veg Stock 590
Try experimenting with your own variations on this “Easy, Adaptable Vegetable Stock”recipe. (All photos by Angie Norwood Browne)
Susan Volland
Susan Volland

For some dishes, chicken stock just won’t do. Enter sauce expert Susan Volland. She says homemade vegetable stock is quick, inexpensive and can be easily adapted for use in any recipe. When made fresh, homemade vegetable stock brings to bear a “simple, sweet earthiness that adds complexity and depth of flavor” to any sauce, soup or stew.

In her book, “Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors,” Volland says to achieve a sweeter, more intense vegetable stock, first roast your vegetables until they turn brown. Try experimenting with other combinations of vegetables and herbs if you want to customize the flavor of the stock. Making stock is also a great way to recycle vegetables in the refrigerator.