Embark on a culinary journey of depth and flavor with our homemade vegetable stock recipe. Crafted from a medley of fresh, vibrant vegetables, aromatic herbs, and simmering water, this nourishing elixir forms the foundation for countless dishes. As the ingredients meld and infuse, they impart a symphony of savory notes that elevate soups, stews, and sauces to new heights. With each simmer, you’ll harness the essence of nature’s bounty, transforming simple ingredients into a golden, aromatic potion that embodies both the art and essence of wholesome cooking.
How to make vegetable stock recipe
Vegetable stock is a flavorful liquid that is created by simmering a variety of vegetables, herbs, and sometimes additional seasonings in water. It serves as a base for soups, stews, sauces, and other dishes, providing a rich and savory flavor profile. Unlike meat-based stocks, vegetable stock is entirely plant-based and is often used by vegetarians and vegans as an alternative to animal-based broths. The vegetables commonly used in vegetable stock include onions, carrots, celery, garlic, and sometimes leeks, along with herbs like thyme, parsley, and bay leaves. The combination of ingredients is simmered gently to extract their flavors and aromas, resulting in a versatile and aromatic liquid that adds depth to a wide range of culinary creations.
Ingredients
- 2 onions, roughly chopped
- 2 carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 2 cloves garlic, smashed
- 1 leek (white and light green parts only), rinsed and roughly chopped
- 1 bay leaf
- A handful of parsley stems
- A few sprigs of thyme
- 1 teaspoon whole black peppercorns
- 8-10 cups water
- Salt, to taste
Instructions
- Heat a large pot over medium heat. Add a splash of oil if desired.
- Add the chopped onions, carrots, celery, leek, and smashed garlic cloves to the pot. Sauté for a few minutes until the vegetables start to soften and become fragrant.
- Add the bay leaf, parsley stems, thyme sprigs, and whole black peppercorns to the pot.
- Pour in the water, enough to cover the vegetables and herbs. You can adjust the quantity based on how concentrated you want your stock to be.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Let the stock simmer uncovered for about 30 to 45 minutes to allow the flavors to infuse.
- As the stock simmers, occasionally skim off any foam or impurities that rise to the surface.
- After simmering, remove the pot from the heat and let it cool slightly.
- Strain the stock through a fine mesh strainer or cheesecloth into another pot or large bowl. Discard the solids (vegetables and herbs).
- Season the vegetable stock with salt to taste. Start with a small amount and add more if needed.
- Allow the stock to cool completely before transferring it to airtight containers. You can store it in the refrigerator for a few days or freeze it for longer storage.Use your homemade vegetable stock as a flavorful base for soups, stews, sauces, and risottos. It's a versatile ingredient that adds depth and complexity to your dishes while utilizing the natural flavors of vegetables and herbs.
Video
Notes
One important thing to note when making vegetable stock is to avoid overcooking the ingredients. While simmering is necessary to extract flavors, overcooking can lead to a bitter or overly strong taste in the stock. Aim for a gentle simmer rather than a rapid boil, and monitor the stock as it cooks. Once the vegetables have softened and the stock has taken on a pleasing flavor, it's time to strain and remove the solids. Additionally, while seasoning with salt is important to enhance the stock's flavor, it's best to slightly under-season it during the cooking process. This allows you to adjust the saltiness when using the stock in different recipes later on, preventing overly salty end results.
Nutrition
Serving: 75g
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