Vegetable Stock
Unlock Flavor: Mastering Homemade Vegetable Stock
Forget those bland, store-bought stocks! Making your own vegetable stock is surprisingly easy and the difference in flavor is incredible. Not only does it elevate soups, stews, and sauces to a whole new level, but it’s also a fantastic way to reduce food waste. We’re sharing our go-to recipe for a vibrant, golden Vegetable Stock that will become a staple in your kitchen.
Why Make Your Own?
Store-bought stocks often contain hidden sodium, preservatives, and lack the fresh, nuanced flavor of a homemade version. When you make your own, you control exactly what goes in, ensuring a healthy and delicious base for all your culinary creations. Plus, you can use vegetable scraps you’d normally discard – onion peels, carrot tops, celery ends – making it a budget-friendly and eco-conscious choice.
What Makes This Recipe Special?
Our Vegetable Stock recipe focuses on building layers of flavor. We start with a simple base of olive oil and butter, sautéing aromatics like onion and garlic to create a fragrant foundation. The addition of carrots and celery provides sweetness and depth, while the green stalks (kale, collards, or similar) contribute a subtle earthiness and beautiful color. The bay leaves and thyme infuse the stock with herbaceous notes, creating a truly balanced and flavorful broth.
Tips for the Best Vegetable Stock
- Don’t overcook the aromatics: You want them softened, not browned. This ensures a clear, golden stock.
- Use cold water: Starting with cold water allows the flavors to slowly extract from the vegetables.
- Simmer, don’t boil: A gentle simmer is key to a clear and flavorful stock. Boiling can make it cloudy.
- Infuse for maximum flavor: Allowing the stock to infuse after cooking allows the flavors to meld and deepen.
- Strain thoroughly: Use a fine-mesh sieve or cheesecloth to remove all solids, resulting in a clear, smooth stock.
Beyond the Basics: Variations & Uses
- Mushroom Stock: Add a handful of mushroom stems and scraps for a deeper, umami-rich stock.
- Herbaceous Boost: Experiment with different herbs like parsley, rosemary, or sage.
- Spicy Kick: Add a pinch of red pepper flakes for a subtle heat.
This versatile stock is perfect for:
- Soups (tomato, minestrone, lentil)
- Sauces (béchamel, velouté)
- Risotto
- Braising vegetables or meats
- Cooking grains (quinoa, rice)
Ready to unlock a world of flavor? Let’s get cooking!
Vegetable Stock
Ingredients
- 2 tbs olive oil
- 2 tbs unsalted butter
- 1 medium onion coarsely chopped
- 2 cloves garlic crushed
- 1 medium carrot coarsely chopped
- 1 stick celery coarsely chopped
- 2 cups green stalks roughly chopped into half inch pieces (kale, collards, etc.)
- 2 bay leaves
- 2 sprigs thyme
- 1 tsp salt
- 12 cups cold water
Instructions
- Warm the butter and olive oil over medium heat. Once the butter has melted add the onion and garlic and cook for 5 minutes to soften.
- Add the carrot, celery and greens and cook for a further 5 minutes.
- Add 12 cups of cold water, the bay leaves, thyme and salt.
- Increase the temperature to medium high, bring to a boil and then reduce the heat and simmer for 20 minutes.
- Turn off the heat, then leave to infuse for 30 minutes before straining to get rid of all the solids, leaving a bright golden stock.
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