Vegetable StockFrom heatherbudapest 8 years ago
- Keep in mind that you can really vary the ingredients. The only thing to be cautious about is avoiding certain types of vegetables that tend to produce bitter-tasting stock. shopping list
- The basics: shopping list
- 1 or more onions, quartered. (Don't bother taking off the skin.) I think yellow onions are nicest for stock, and it's best to have at least one yellow, but you can also use a combination including white and red. I use up to about 5 onions. shopping list
- 2-10 carrots, including their tops (but not the carrot greens), chopped into a few pieces. shopping list
- 1 or more leeks (nice but not required), chopped and washed shopping list
- 2-5 garlic cloves, in their skin, crushed with the side of a knife blade shopping list
- 2-6 celery ribs, coarsely chopped shopping list
- 6 parsley sprigs shopping list
- 6 sprigs fresh thyme (or dry, if you don't have fresh) shopping list
- 3 fresh sage leaves (or some dry, if you haven't got fresh) shopping list
- 2 fresh marjoram or oregano sprigs shopping list
- 2 bay leaves shopping list
- 1/2 teaspoon black peppercorns shopping list
- sea salt to taste shopping list
- cold, filtered water shopping list
- Other optional additions: shopping list
- 1 large potato, sliced shopping list
- 1/4 pound mushrooms, sliced shopping list
- 2 or more beets (give excellent flavor and color to a vegetarian stock in recipes like French onion soup that often call for beef broth) shopping list
- optional meat-eaters' variation: chicken carcass and other parts (I buy rotisserie chicken, use the meat, and then make stocks from the bones and carcass) shopping list
- Avoid adding the following vegetables to stocks, as they tend to make them bitter: shopping list
- broccoli, cabbage, and other cruciferous vegetables shopping list
- zucchini and other squash shopping list
How to make it
- Put all herbs and vegetables (and chicken, if used) into a very large stock pot. Cover with water.
- Bring to a boil, then simmer for about an hour. Taste occasionally as it's cooking; you can add salt or additional herbs if you wish.
- Let cool a bit, then strain the stock into a very large bowl.
- OPTIONAL: If you have a reason to wish for extra-strong stock for a sauce or other recipe, you can pour some or all of the resulting stock into a saucepan, heat over medium-high heat, and evaporate water out of the solution until it reaches your desired strength.
- STORAGE: Siphon into jars or other storage containers (large quart-size yogurt containers work well, once the stock has cooled) if you won't be using the stock immediately for a soup or other recipe. Stock keeps very well in the freezer, making delicious homemade soups easy and very fast to make.
- Tip #1: Stock can be frozen in an ice-cube tray to keep small amounts available for sauces or other recipes requiring a small amount of stock. You may wish to reduce the stock first before doing so. (You can then use this instead of boullion cubes.)
- Tip #2: It is possible to make a thin bisque soup by pureeing vegetables you strain out of the stock. It is not very flavorful, but can be nice if you're on a special cleansing diet or fast. I generally put the leftover vegetables in my compost heap rather than cooking with them.
- Tip #3: Once you begin making stocks, you can vary the ingredients according to what you'll be using them for. For instance, in some recipes, a very oniony stock is excellent. As mentioned above, a beet-heavy stock is delicious in vegetarian versions of French onion soup. Be creative and explore the possibilities.
The Cookheatherbudapest By The Lakeside, MI
The Rating1 people
An excellent & sensible vegetable stock recipe.bertieb in Makati loved it
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