Recipe

Boofs Veggie Stock Recipe

	Boofie / All my dishes 1 year ago I love to make my own stocks for soups, stews, poaching, rice, and basically everything you could imagine using stock in. This will make your kitchen and home smell heavenly and it's a great way to use up any old produce to boot. I have let stocks ... More Prep:15m Cook:360m Servings:12	Boofie
	homemade stock vegetables fresh herbs aromatic easy soups

Does this look good? Yeah! / Nope

Fans

misslizzi

jenniferby

chefmeow

thamesarin

Ingredients

1 large onion

1 sweet potato

3-4 small red potatoes

2-3 carrots

6 cloves garlic

2-3 bay leaves

White wine

Salt to taste

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Additional addins:

Fresh thyme

Kale

Celery

Anise

Mushrooms

Parsnips

Rutabagas

Turnips

Celeriac

Whatever you like! I avoid cruciferous veggies (broccoli, cauliflower, cabbage..) and beans in my stocks though and save them for the soups!

Directions

Scrub all vegetables clean but do not peel. Chop into large chunks and place in a large stockpot.

Cover vegetables with water and a splash of white wine. Salt as generously as you like it and toss in bay leaves.

Bring pot to a boil and reduce heat to a gentle simmer. Allow contents of pot to simmer for at least three hours and up to a week, adding water as necessary.

Skim any gunk off the top of the stock. When stock is done to your liking, strain off the liquid and run it through a fine mesh strainer to remove any solids.

Use immediately or store in an airtight container in the fridge for up to two months. Can also be frozen.

**** Tips! ****

The longer the stock simmers, the stronger and richer it will become.

Green veggies like celery, anise, kale, etc should be added in the last hour or so of simmering to avoid bitterness.

Use one batch of veggies and herbs to make either one strong pot of stock, or two weaker pots.

Play around with what flavors you like best and have fun.

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Comments

thamesarino 1 year ago said:
Sounds good! it's pretty similar to how I make my stocks... but I generally add a strip of kombu, some peppercorns, and mustard seeds... b/c I'm like that! : ) Plus I save all my scraps from the week in a "stock" bag, in the fridge, and make mine with all the ends, skins, and butts of things I've used through out the week... b/c I'm cheap and hate to waste anything! I recently discovered that a small peice of ginger can help balance out your stock it it does get bitter. thanks for the post!! : )

boofie 1 year ago said:
That is great advice thamesarino, and thanks for your opinion whoever it was that gave me a 1 without giving me reasons why you disliked this so much! :D

Boof

misslizzi 1 year ago said:
Boofie, I need this so bad!!! I am always making soups with some powdered veg bouillon and I'm never really 100% happy with the final result. Have been looking for a stock to make and this looks like THE ONE!!! And that ginger sounds like a really nice touch thamesarino.

chefmeow 1 year ago said:
This sounds fantastic and DOES NOT deserve the 1 that somebody gave this one. Ialso like the sound of the added ginger. Great post boofie, you have my 5.

boofie 1 year ago said:
Thanks all of you! I don't mind 1's and can respect someone's opinion and feedback just as well as the next Jane...but it is kind of silly to rate something you must feel very strongly about and then hide behind the anonymity of it. Oh well! I hope you all enjoy the endless possibilities homemade stock provides!

ttaaccoo 1 year ago said:
Thanks boofie! This I will copy, and it will become a standard in my kitchen. Up until about a yr ago, I could buy veg. bouillon cubes by Morga. Not any more. Have been cruising the grocery shelves all over buffalo, and am yet to be satisfied. The last soup I made, miso (in my frig.) added enough complexity. 55555 to you, Boofie! cute name! trish

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