How-To Make Veggie Stock
If you’ve never attempted to make your own veggie broth I hope to use this as an opportunity to convince you to give it a try.
Once you make (and taste) your own stock, you will wonder how you could have ever settled for it’s store bought counter part. Especially once you see how it EASY it is!
Now don’t get me wrong, keeping pre-made stock in your pantry is definitely convenient and will do the job, but it can never compare to the fresh, clean taste of home-made stock.
This recipe is a very basic version of veggie stock (easily adaptable to your tastes, whims, or whatever veggies you may have on hand).
The basics are this; onions, celery, carrots, some fresh herbs, and although not everyone may agree with me here, garlic! Sprinkle in a few peppercorns and cover with cold water and your work is done.
As far as prep-work, all you have to do is make sure all your veggies have a good wash and give them a quick rough chop. I keep all skins and peels on the veggies (which is why I try to use organic ingredients) to ensure lots of flavor in my stock.
Once you get the stock on the stove, you just want to bring it right to a boil and then simmer for an hour or so. It doesn’t need to be an all day affair to get all the flavor from your veggies, they surrender their goodness pretty quickly.
Once the hour is up, your pot will look something like this:
Then all you have to do is strain the veggies out and your stock is done! I prefer to do this using a fine mesh strainer but one could certainly use a piece of cheese cloth as well.
You’re stock should last a good week (if not two) stored in the fridge, but I usually store mine in one or two cup containers and pop them in the freezer. This way I have them as a head-start ingredient when I am making dish that calls for some stock.
And remember, you can also save a collection of veggie trimmings from all of the Clean & Delish meals you make all week long (ie. onion, celery, leeks, mushrooms, etc.) and keep them in a big fat freezer bag in the freezer. Then once you have enough, you can use what might have been trash, as the base for your home-made stock.
Have you made home-made stock before? If so, do you have any tips or tricks I may need to know!?
Yield: 8-10 cups
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
- 1 large onion
- 3 carrots
- 4 stalks of celery (with leaves)
- 1 leek
- 4 sprigs of fresh thyme
- Small bunch of fresh parsley
- 1 tbsp peppercorns
Wash all visible dirt from your ingredients (There’s no need to peel the skins off b/c they will add some flavor to the soup).
Give all of your veggies a rough chop and toss them into a large pot big enough to hold them (I used a 5qt). Toss in herbs and peppercorns as well.
Add enough cold water to your pot to cover the veggies by an inch or so – the more water you use the lighter the flavor will be, the less you use the more concentrated it will be.
Bring the water to a boil and then reduce the heat to a simmer and cover. Allow everything to simmer for about an hour or two.
Once your ingredients are cool enough to handle strain using a fine mesh strainer or a piece of cheesecloth.
Makes 8-10 cups.