Vegetable Stock
Unlock Flavor: Mastering Homemade Vegetable Stock
Don’t throw away those vegetable scraps! They’re a goldmine of flavor just waiting to be transformed into a rich, aromatic Vegetable Stock. Forget those bland, sodium-laden store-bought options – making your own stock is surprisingly easy, incredibly rewarding, and a fantastic way to reduce food waste.
This isn’t just about saving money; it’s about elevating your cooking. A good vegetable stock forms the base for countless dishes – soups, stews, risottos, sauces, and so much more. The depth of flavor you achieve with homemade stock is simply unmatched.
Why Make Your Own Vegetable Stock?
- Superior Flavor: Homemade stock has a freshness and complexity that boxed stock can’t replicate.
- Waste Reduction: Give those onion ends, carrot peels, and celery trimmings a purpose!
- Control the Ingredients: You know exactly what’s going into your stock – no unwanted additives or excessive salt.
- Cost-Effective: Using vegetable scraps means you’re getting maximum value from your produce.
What Vegetable Scraps Can You Use?
The possibilities are endless! Here are some excellent additions:
- Onion skins and ends
- Carrot peels and ends
- Celery ends and leaves
- Leek greens
- Mushroom stems
- Parsley stems
- Tomato cores
- Pea pods
Avoid: Broccoli, cauliflower, Brussels sprouts, and other cruciferous vegetables can sometimes impart a bitter flavor. Also, avoid potatoes as they can make the stock cloudy.
Tips for the Best Vegetable Stock
- Don’t Overcrowd the Pot: If you have a lot of scraps, work in batches to ensure even extraction of flavor.
- Simmer, Don’t Boil: A gentle simmer is key to a clear, flavorful stock. Boiling can make it cloudy and bitter.
- Skim the Surface: As the stock simmers, skim off any foam or impurities that rise to the surface.
- Cool and Strain: Allow the stock to cool slightly before straining it through a fine-mesh sieve or cheesecloth.
- Storage: Store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.
Ready to unlock a world of flavor? Let’s get cooking!
Vegetable Stock
Ingredients
- Any amount vegetable scraps
- 1 Tbsp olive oil
- 1/2 tsp black pepper
- 2 leaves bay leaves
- 1 Tbsp dried thyme
- 2 cloves garlic smashed
Instructions
- Chop all of your vegetables into large chunks. They don't have to be perfect !
- (This step is optional but helps maximize flavour): Heat the olive oil over medium heat in a large soup pot, Dutch oven, crockpot or slow cooker. Add the vegetables and saute until softened (about 5 minutes).
- Cover the vegetables with 8 cups of water. Turn up the heat to medium-high until just under a boil. Cover and reduce the heat to simmer.
- Cook for 50 minutes.
- Strain the stock.
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