Boofs Veggie Stock
From boofie 15 years ago
- 360 minutes to make
- Serves 12
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. Read more I have let stocks go for days, but this will also produce a great flavor base for cooking in as little as a couple hours on the stovetop. Freezes great. See less
Ingredients
- 1 large onion shopping list
- 1 sweet potato shopping list
- 3-4 small red potatoes shopping list
- 2-3 carrots shopping list
- 6 cloves garlic shopping list
- 2-3 bay leaves shopping list
- white wine shopping list
- salt to taste shopping list
- ***************************** shopping list
- Additional addins: shopping list
- Fresh thyme shopping list
- kale shopping list
- celery shopping list
- Anise shopping list
- mushrooms shopping list
- parsnips shopping list
- rutabagas shopping list
- turnips shopping list
- celeriac shopping list
- Whatever you like! I avoid cruciferous veggies (broccoli, cauliflower, cabbage..) and beans in my stocks though and save them for the soups! shopping list
How to make it
- 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.
The Rating
Reviewed by 5 people-
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 wit...more
thamesarino
in Pittsburgh loved it
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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 ni...more
misslizzi
in Philadelphia loved it
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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.
chefmeow
in Garland loved it
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