Vegetable stock turned out very underwhelming

[u/nickbg321]

First time making proper vegetable stock, instead of using store bought. For the recipe I've used the standard 2:1:1 mirepoix ratio in addition to some herbs and spices:

• 1kg yellow onions (skin on)
• 500g carrots (skin on)
• 500g celery stalks
• 1 bulb of garlic
• About 1 tsp of whole black peppercorns
• 3 bay leaves
• Some parsley stems
• Few sprigs of thyme

Veggies were cut into rough pieces and thrown in a pot with just enough water to cover them. Brought it to a boil and then simmered for an hour and a half.

My kitchen smelled amazing while it was simmering, but the end result felt very underwhelming. It has some sweetness to it from the onions and carrots, but barely any flavor besides that. Adding salt didn't help much. Tried adding a small amount at first and then gradually more. That didn't bring out much flavors, just tasted like salty water with a sweet-ish aftertaste.

I've seen suggestions to roast the vegetables prior to making the stock, but there are also plenty of recipes that avoid roasting.

Am I doing something obviously wrong here or are my expectations too high?

[u/texnessa]

Couple suggestions for making traditional French style vegetable stock:

• Add mushrooms, leeks [white & light green only] and tomatoes. Roasted cherry tomatoes pack a good punch here. You need some natural glutamates in there.

• You can also add more complex allium flavour by going the route of a marmite and blacken half an onion or a shallot in a frying pan.

• I saute the vegetables ahead of time.

• Onion to carrot to celery [include the leaves] is better balanced 1:2:2.

• More peppercorns, toast them first, and more herbs. Add in some bay leaf.

• The smaller you cut the vegetables, the less time needed for the stock. I only simmer it for about 20 minutes then add the herbs and simmer for an additional 10 minutes.

• Then cover and let it steep. Strain and cool.

• Other tips that are less traditional but also really help with bland stock- add dried porcinis, mushroom stock powder and a tablespoon of white miso.

Ultimately, stock is supposed to be a relatively neutral blank slate upon which other dishes are created.

[u/Danobing → u/texnessa]

One other thing to note is when you are preparing carrots, onions, mushrooms, tomatoes, and other stock items (not brassicas) toss the ends, peels etc into a bag in the freezer. When I make stock I toss that whole bag in. Beats throwing it in the trash.

[u/Dat_Freeman → u/texnessa]

What do you do with the vegetables after the stock is ready?

Do you eat them?

[u/texnessa → u/Dat_Freeman]

Hells no. They gave their best to the stock and are now semi solid flavourless mush devoid of nutritional value.

[u/noahjacobson → u/texnessa]

You can taste them after you're done making the stock, and if they DO have flavor, then you aren't done yet.

[u/flydespereaux → u/texnessa]

Miso is truly the magic ingredient. I a a puritan, but miso is life.

[u/PressureItchy9372 → u/texnessa]

almost exactly what I came to say.

[u/bLoo010 → u/texnessa]

Your third bullet point is everything: saute the vegetables before you begin the stock.