If you ever find yourself with a bunch of extra vegetables and you’re not sure what to do with them, you should try making homemade vegetable stock. Not only is vegetable stock super easy to make, it’s good for you as well.
14 cups Water {I was all out of Evian so I used tap} Ha Ha Ha
1 bunch Green onions
1 Onion, quartered
3 Carrots, large, broken in half
5 Celery stocks
10 Mushrooms, halved
1 tablespoon Mc Cormick Italian Seasoning
Instructions
Place everything in a large stock pot, cover pot and bring to a boil. Reduce heat and simmer for 1 hour.
Strain.
Once the vegetable stock has cooled, use a funnel and place the stock in mason jars until ready to use.
The vegetable stock should keep for 5 days in the refrigerator or up to one year in the freezer.
Have you ever made vegetable stock from scratch before? Do you make it differently?
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Comments
Christina D. Davissays
I make stock with all the odds and ends from preparing vegetables; carrot ends, onion peels and ends, celery ‘butts’, potato peels… Also, if I only have a few of those on hand, I boil and strain them, then freeze the stock. When I have more scraps, I throw the stock “ice cube” in the pot and boil and strain again.
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Christina D. Davissays
…tho be advised onion peels will affect the color of your stock 🙂
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Lissasays
I do the same thing. I keep a gallon bag in the freezer and add carrot, onion, and garlic peels/ends and celery centers/leaves/ends to it. The random sweet potato peel, leek end, and mushroom. When the bag is full, I dump it frozen in a pot, fill with water, and boil/simmer for a couple hours. Strain and then if not using right away, I freeze it in muffin tins. I pop the “cubes” out and store in another gallon ziplock. Then I can just pull out as many cubes as I need for whatever recipe I am making.
You can use Garlic peels and carrot peels? I’ve saved the scraps before, but never thought to save the peels!!! And i do the gallon bag in the freezer too.
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Leahsays
I do this as well but peels?? Hmm never thought of that. Better idea than just throwing away. Thanks for the idea. I used the roasted garlic skeleton which adds a richness also.
Do you really mean 14 QUARTS of water? Did you intend to write CUPS? I’m just thinking that that’s a huge pot you have to hold almost 4 gallons of water.
Sounds yummy though! I make chicken stock all the time, but should really make more veggie stock.
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Mavissays
Ha! 14 cups. 🙂 I don’t think my pot would hold 14 quarts
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Annabel Leesays
I make vegetable stock by boiling up some water and adding a Telma brand vegetable boullion cube into it. Easy. Don’t use stock much, that I choose to make the effort and give up freezer space. My vegetable scraps go into the compost.
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Deb Millersays
I make my own chicken stock. I have not tried the veggie stock yet. This recipe looks great. I will be giving it a shot. I much rather make what I use than get the cubes, powders etc. at the store that has all kinds of junk in them we don’t need.
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Susiesays
Like others here, I use the gallon freezer bag method. I have 2 bags going at any one time: one for chicken stock, one for veggie (my daughter is vegan). I love putting onion peels in my stock, esp the chicken stock – gives it a nice golden yellow color. Garlic skins & ends, ends from carrot, celery, zucchini, yellow squash, broccoli, mushroom stems or trimmings, scallion ends, just about anything. I dump the whole frozen glob into a pot, cover with water, & boil to death. I chill the chicken stock to skim the fat off, then I bag either kind of stock in 2 cup ziplocks. The leftover veggies go into the compost. Chicken stock dregs go in the garbage. I recommend doing it the day/night before garbage pick-up. 🙂
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Susiesays
Oh! And don’t forget stems from herbs!
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Rosaleensays
It has been a while, but I, too, froze peelings, ends, etc., of vegetables to use in stocks. +1 for the onion peels providing color. (Didn’t our forebears use them for yellow dye?) Consider popping the frozen items into a cold crock pot and letting it do its thing overnight or longer.
Carrot: skin, root, tips. Celery: any and all of it, although leaves are better put to use in soups and salads. Turnip: any and all of it. Fennel: in moderation, bulb and fronds.
But if you keep an eye on sodium levels, both broth and stock can be healthy. Taub-Dix notes that stock is often considered healthier than broth since it tends to be slightly higher in protein and other nutrients, including vitamins and minerals, than broth.
Vegetable stock likely comes unseasoned, while broth usually contains salt and other seasonings. Vegetable stock is made with untrimmed, sometimes whole vegetables, while broth is made from trimmed, roughly chopped vegetables.
Let cool completely before transferring broth to a sealed container. If using within a few days, store in refrigerator. Otherwise, store in freezer for up to 6-8 months.
Place the broth in an airtight container to encourage freshness. Alternatively, you can freeze chicken broth to store it. To do so, place the broth in Ziploc bags or ice cube trays and then defrost when needed.
Save those vegetables that may have lost their crunchy appeal for a flavorful veggie stock. Even if stored properly, celery and carrots may become floppy after some time, but don't let them go to the compost. Throw in your onion skins, potato peels, and other veggie scraps from cooking to add more flavor to the mix!
Vegetable stock is a relatively easy stock to make. No bones or carcasses to contend with, just crisper staples like carrots, onions, and celery. Add dehydrated mushrooms for extra umami. This stock is ready in 2 hours.
Avoid bitter greens and members of the brassica family (kale, cabbage, Bok Choy). Other greens can be used in small quantities. Good in small quantities (no more than 1/5 of the stock ingredients). Foods in the Brassica family, such as kohlrabi, are too strong for stock/broth and can impart a bitter taste.
Vegetables will not have much left to give after being used for stock, you can still eat them but they may not be flavorful or nutritious. Unless you're making a stew you're going to be cooking the stock, then removing the vegetables, then cooking the stock more with other ingredients.
Answer: Always leave in the onion skins because the onion skins will render a lovely color. So if you're using yellow onions, the yellow skin will give a beautiful color. If you're using Bermuda or red onions as we like to call them, it will deepen and give it a a rich, robust, robust red color.
Some vegetables just don't taste great in a stock! Cruciferous vegetables will get funky tasting, and seemingly mild vegetables like zucchini, green beans, and bell peppers can get bitter if simmered for too long. Ultimately, if it doesn't add, it subtracts!
Divide stock into one-cup portions in small plastic bags or containers and freeze (this way, you can thaw just as much as you need). Just one Sunday afternoon spent making a batch of stock can save you $20-25 on the store-bought variety over the course of a few months.
If you buy vegetable stock, you'll likely get a product with a lot of sodium but not a lot of flavor. By making your own stock, you can control the amount of sodium and create an incredibly flavorful base for soups, stews, risottos, and other dishes that call for stock as the primary cooking liquid.
Boxed stock has virtually no gelatin, which means that it does not have the viscosity and richness of a homemade stock. A homemade stock will thicken and intensify as it reduces, while a store-bought stock will remain thin and watery until it completely boils away.”
Vegetable stock likely comes unseasoned, while broth usually contains salt and other seasonings. Vegetable stock is made with untrimmed, sometimes whole vegetables, while broth is made from trimmed, roughly chopped vegetables.
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