One of the key ingredients in a good braise or stew is the liquid. We talk a lot about chicken stock, since that is perhaps the most common liquid used in soups and stews. But for vegetarians and non-vegetarians alike, the delicacy and flavor of a good homemade vegetable stock has its own merits.
Although vegetable stock is much quicker than meat-based stocks it still takes some time and it's often tempting to open a jar like the one above. But just remember the wonderful smell that will fill your kitchen and take a little time to try it from scratch.
Read on for a few tips to help you get the most out of your vegetables...
Always include the aromatics: onions, celery and carrots. Chop everything very finely to help extract the most flavor from the vegetables. This is different from meat stocks where the vegetables are left in large chunks because they are going to be simmered for much longer. Don't use too much water - 2 parts water to 1 part vegetables is a good ratio.
D.I.Y. Vegetable Stock
makes 2 quarts
About 4 cups chopped vegetables - a mix of onions, celery, and carrots
2 large tomatoes, chopped (optional)
1 cup mushrooms, chopped (optional)
2 quarts water
Simmer uncovered for about an hour. Any more than an hour and the flavor will begin to deteriorate. Strain out the vegetables using a fine mesh strainer and pressing hard to squeeze out all the broth. Let cool then pour into bags and freeze or refrigerate. If refrigerated use within a few days.
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Thanks for this. I've been making a lot of vegetable soups lately, and would welcome more vegan-friendly recipes. Also, I wonder if anyone can recommend an immersion blender? I'd like one that could also be used as a food processor.
thanks for posting this. something so simple that can be so easily screwed up really. it's nice to have something to go by ;)
I cook with leeks a lot, and those deep green tops make a great addition to stocks. I've used them in veggie stock and chicken stock with really good results... just make sure they're not sandy!
I've never prepped my own stock before; shall I strain out the cooked veggies, or leave them in while storing and using the stock? Thanks!
The classic ratio, by the way, is two parts onion to one each of carrots and celery. And sweating the veggies by sautéing them in some olive oil or butter before adding the water will further enhance the flavor.
Weezy - yes! Strain out the veggies - I updated the recipe to reflect that key bit.
And I concur with Terry B about the sweating. This is just a really, really basic recipe. There are other things you can do to develop deeper flavor too, like roasting the veggies first.
I agree with adding leek; another thing you can add that gives excellent flavor is turnip...don't forget to add some herbs like thyme and bay leaf. And definitely pay attention to the time on this one- the flavor doesn't just deteriorate, it gets terribly bitter if you go too long.
i was so excited about this post. so i went out and got the carrots and celery. i even added the optional tomatoes and mushrooms because i thought it would add nice flavor. i followed this recipe to the "t", but somehow i ended up with HALF the amount of stock :( my end-result was only 1 quart of stock instead of the two that this recipe says. help! what did i do wrong??
I've found I can kill two birds with one stone making veggie stock.
If you are cooking dry beans, after soaking them all night, you bring them to a boil in the water (leaving the salt out) and then leave them to simmer for an hour, right?
Well, what else do you simmer for an hour with no added salt? Right- veggie stock.
If you simmer your beans in a little more water than usual, and add a bunch of sad veggies and a bouquet garni, then you get beans and stock at the same time.
I've found, though, if you use dark skinned beans the resulting stock can look a little grey, and there's always a certain amount of sludge left over too- I suppose from the bean skins breaking down.
It still tastes good, though, works like a dream!
I have been just collecting my vegetable scraps throughout the week and using them for stock, instead of buying ingredients that I am just going to boil and throw away. I keep a bag in my freezer and add to it every day. The stock tastes a little different each time, but works well and gives me something to do with my onion skins, celery scraps, garlic ends, and what not.