Vegetable Stock
This recipe makes use of all the old squizzled up veggies and scraps in the crisper and turns them into a delicious flavorful broth...so much better than canned vegetable broth. I use this as a base for soups, as well as an ingredient in turkey brining.
I measure the stock into 1-cup portions in plastic containers and freeze them. When completely frozen, I pop them out of their containers and store the 1-cup blocks in the freezer in a large ziplock bag. Easy peasy to defrost and use!
- Terry
INGREDIENTS
Any vegetables can be used to make a great vegetable stock. Include skins too (lots of vitamins), but just make sure to wash dirt or debris off first. Cut into 1-2" chunks. At a minimum:
- onions: any kind, skin included. Halve or quarter larger onions.
- celery: include leafy green tops.
- carrots: no need to peel them, just scrub and throw them in.
- garlic cloves, crushed
- bunch of flat leaf parsley
- salt and pepper to taste
Can also add:
- mushrooms: really good for making a richer, darker broth.
- bell peppers
- parsnips
- spinach
- leeks - be sure to cut them up and clean all the sand out
- tomatoes - especially if using the broth for minestrone soup
- fennel bulb - halved or quartered
- turnips - cut into large pieces
- zucchini
- any vegetable scraps: potato peel, broccoli and cauliflower stems, green been ends.
- fresh herbs
INSTRUCTIONS
Use a very large pot, preferrably a stock pot.
Put in a variety of vegetables. You don't have to chop them or peel them, just make sure they're clean.
Pour in one gallon of water. Heat to boiling, then lower the heat and simmer for about an hour, stirring occasionally.
Remove the pot from the heat and allow the broth to cool a little.
Pour or ladle through a fine strainer and use right away or freeze for later use.