Sous Vide Vegetable Stock


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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We’ve been guilty of starting vegetable stock on the stove, then nearly forgetting about it completely, leaving a safety hazard for our family. This easy sous vide vegetable stock recipe is a much safer, and reliable, option.
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Pro-level cooking techniques made simple.

Ingredients for 12

  • 2 cups diced carrots

  • 2 cups diced celery

  • 2 cups diced leeks

  • 1 cup diced fennel

  • 6 cloves garlic, crushed

  • 2 tablespoons extra virgin olive oil

  • 8 cups water

  • 2 cups white button mushrooms

  • 1 bunch parsley

  • 1 tablespoon whole black peppercorns

  • 2 bay leaves


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C). Heat oven to 450ºF.

  • Step 2

    In a large bowl, toss carrots, celery, leeks, fennel, and garlic with the olive oil. Transfer to a sheet pan and roast until golden brown, about 20 minutes.

  • Step 3

    Transfer roasted vegetables and any accumulated juices and browned bits to a large zipper lock bag. Add the water, mushrooms, parsley, peppercorns, and bay leaves. Seal the bag using the water immersion technique.

  • Step 4

    Place the bag in the water bath and set the timer for 12 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the vegetables submerged.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Strain the entire contents of the bag through a fine-mesh strainer into a large bowl. Discard solids.

    • Step 1

      Let stock cool to room temperature and transfer to an air-tight container. Refrigerate for up to 1 week or freeze for up to 2 months.

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180 F / 82.2 C Recipe Temp
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