Creating your homemade vegetable stock is not only a great way to reduce waste in the kitchen but also an ideal way to infuse your dishes with an incomparable depth of flavor. This recipe is simple, delicious, and can be used as a base for soups, sauces, and gravies.
All ingredients in this recipe can usually be found in your kitchen. However, you might not be accustomed to saving your vegetable scraps. Start collecting and freezing onion skins, celery ends, carrot peels, mushroom stems, garlic skins and potato peels. The parsley stems might not be as common in your scrap collection, but they bring a fresh, herbaceous taste to the stock.
Vegetable Stock Key Ingredients
Onion: Adds depth of flavor and a touch of sweetness.
Celery: Brings a pleasant, savory bite.
Carrot: Lends a hint of earthiness and sweetness.
Mushroom stem: Provides a deep, umami taste.
Garlic: Infuses the stock with robust, aromatic flavor.
Potato: Thickens the stock and adds a starchy, comforting element.
Parsley stems: Adds a fresh, herbaceous note.
One reader, Fraze Wentz says:
This homemade vegetable stock recipe is a game-changer! It's incredibly flavorful and versatile. I love how it utilizes kitchen scraps, reducing waste. The stock adds depth to soups, stews, and sauces. Plus, it's so easy to make and freezes well. Highly recommended for anyone looking to elevate their cooking!
Key Techniques for Making Homemade Vegetable Stock
How to prepare homemade vegetable stock: This technique involves collecting vegetable scraps and simmering them in water to create a flavorful stock base.
How to simmer the stock: Simmering the stock involves bringing the water and vegetable scraps to a gentle boil, then reducing the heat to maintain a low, steady simmer for 30 minutes.
How to strain the stock: After simmering, the stock needs to be strained to remove the solids. This can be done using a sieve or fine mesh strainer to achieve a clear, smooth stock.
How to store the stock: Once the stock has been strained and cooled, it can be stored in airtight containers in the refrigerator for up to 4 days or frozen for up to 3 months.
How To Make Homemade Vegetable Stock
No more wasting vegetables and herbs, you can store them in an airtight container and make a homemade vegetable stock on your own.
Serves:
Ingredients
- onion,tops,bottoms, and skins
- celery,tops and bottoms
- carrot,tops, bottoms, and skins
- mushroom stem
- garlic,tops, bottoms, and skins
- potato,tops, bottoms, and skins
- 1bunchparsley stems,fresh
- water,as needed
Instructions
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Reserve tops, bottoms, skin, and stems.
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Place the scraps in a one-gallon airtight storage container
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You can also include any vegetable and herb scraps from your kitchen.
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Keep adding scraps until the storage container is full.
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Transfer the contents of the container into a large pot and fill three-quarters of the pot (or until the scraps just start to float) with water.
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Bring water to a boil and then let it simmer for 30 minutes.
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Using a sieve, strain the stock to remove the solids. Let stock cool completely.
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Stock can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months.
Recipe Notes
- When planning to make vegetable stock, reserve any parts that you are trimming off or peeling away (including tops, bottoms, skins, and stems) from the vegetables and herbs suggested above. (Avoid scraps from vegetables like Brussels sprouts, broccoli, or cauliflower, as their strong flavors can overpower your stock.)
- Place the scraps in a one-gallon airtight storage container, and keep them in the freezer for up to six months.
- You can add many other vegetable and herb scraps, including corn cobs, winter squash, zucchini, summer squash, beet greens, fennel fronds, chard stems, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.
Nutrition
- Calories: 2.73kcal
- Fat: 0.06g
- Saturated Fat: 0.01g
- Monounsaturated Fat: 0.02g
- Polyunsaturated Fat: 0.01g
- Carbohydrates: 0.48g
- Fiber: 0.25g
- Sugar: 0.06g
- Protein: 0.22g
- Sodium: 4.20mg
- Calcium: 10.39mg
- Potassium: 41.64mg
- Iron: 0.47mg
- Vitamin A: 31.57µg
- Vitamin C: 9.98mg
Crucial Technique Tip for Homemade Vegetable Stock
When making your homemade vegetable stock, it's important to remember that the size of your vegetable scraps can affect the flavor of your stock. Larger pieces will take longer to release their flavors, resulting in a milder stock, while smaller pieces will infuse the water more quickly, creating a more robust flavor. Experiment with different sizes to find the balance that suits your taste. Additionally, roasting the vegetables before adding them to the pot can add a depth of flavor to your stock. Simply spread your scraps on a baking sheet, drizzle with a bit of oil, and roast at 400 degrees until they're browned and fragrant. Then proceed with the recipe as directed.
Time-Saving Tips for Making Vegetable Stock at Home
Plan: Before you start, gather all your vegetable scraps and store them in an airtight container in the freezer. This way, you can gradually accumulate enough scraps for your homemade vegetable stock without having to prep them all at once.
Multi-task: While you're cooking other meals, keep a container on the counter for vegetable scraps. This way, you can collect scraps as you cook, saving time and reducing waste.
Label: When storing your vegetable scraps, label the container with the date and type of scraps. This will help you keep track of what's in the container and ensure you use the oldest scraps first.
Batch: Instead of making vegetable stock every time you have scraps, consider making a large batch at once and freezing it in smaller portions. This will save time in the long run and provide you with stock whenever you need it.
Simmer: Instead of boiling the stock for 30 minutes, let it simmer for a longer period while you attend to other tasks. This will intensify the flavors and require less hands-on time.
Substitute Ingredients For Homemade Vegetable Stock Recipe
onion - Substitute with leek: Leeks have a similar mild and sweet flavor to onions, making them a great substitute in vegetable stock.
celery - Substitute with fennel: Fennel has a similar crunchy texture and a hint of celery-like flavor, making it a good substitute for celery in vegetable stock.
carrot - Substitute with sweet potato: Sweet potatoes can add a similar sweetness and earthy flavor to vegetable stock as carrots.
mushroom stem - Substitute with dried shiitake mushrooms: Dried shiitake mushrooms can provide a rich umami flavor and depth to vegetable stock, similar to mushroom stems.
garlic - Substitute with shallots: Shallots have a mild garlic flavor and can be a suitable substitute in vegetable stock.
potato - Substitute with turnip: Turnips can add a similar starchy quality and earthy flavor to vegetable stock as potatoes.
1 bunch parsley stems - Substitute with 1 bunch cilantro stems: Cilantro stems can provide a fresh and herbaceous flavor to vegetable stock, similar to parsley stems.
How to Beautifully Present This Vegetable Stock
Elevate the stock with fresh herbs: Garnish the vegetable stock with a sprinkle of freshly chopped parsley to add a pop of color and a burst of fresh flavor.
Serve in elegant vessels: Present the homemade vegetable stock in delicate, translucent glassware to showcase its clarity and allow the vibrant colors to shine through.
Add a touch of luxury with truffle oil: Drizzle a few drops of decadent truffle oil on top of the vegetable stock to impart a rich, earthy aroma and elevate the overall flavor profile.
Accompany with artisanal bread: Serve the vegetable stock alongside slices of warm, crusty artisanal bread to provide a delightful textural contrast and a satisfying accompaniment.
Incorporate edible flowers: Enhance the visual appeal of the dish by delicately placing a few edible flowers on top of the vegetable stock, adding a touch of elegance and a hint of floral fragrance.
Present in a sophisticated soup tureen: Serve the vegetable stock in an exquisite soup tureen to create a sense of grandeur and provide a captivating focal point at the table.
Essential Tools for Making Homemade Vegetable Stock
Chef's knife: A versatile and essential tool for chopping, slicing, and dicing a variety of ingredients.
Cutting board: Provides a stable surface for cutting and preparing ingredients.
Stockpot: Ideal for simmering and boiling the vegetable scraps to create the stock.
Sieve: Used to strain the stock and separate the solids from the liquid.
One-gallon airtight storage container: Used to collect and store the vegetable scraps until ready to make the stock.
Large pot: Used for simmering the vegetable scraps and water to create the stock.
Airtight container: Used for storing the homemade vegetable stock in the refrigerator or freezer.
Storing and Freezing Homemade Vegetable Stock
Once the vegetable stock has cooled completely, pour it into an airtight container or a mason jar with a tight-fitting lid. Make sure to leave about an inch of headspace at the top of the container to allow for expansion during freezing.
Label the container with the date and the contents, so you can easily keep track of when the stock was made and how long it has been stored.
If you plan to use the stock within 4 days, you can store it in the refrigerator. Place the container in the coldest part of your fridge, typically the back of the bottom shelf.
For longer storage, freeze the vegetable stock. It can be kept frozen for up to 3 months without losing its flavor or quality.
To save space in your freezer, you can pour the stock into ice cube trays and freeze until solid. Once frozen, transfer the stock cubes to a freezer-safe resealable bag, label it with the date, and store in the freezer. This allows you to easily grab a few cubes whenever you need them for cooking.
When you're ready to use the frozen stock, simply thaw it in the refrigerator overnight or in the microwave if you're in a pinch. Use thawed stock within 2 days for best quality.
If you notice any off smells, mold, or discoloration in your stored vegetable stock, discard it immediately to avoid any potential foodborne illnesses.
How To Reheat Leftover Vegetable Stock
- The best way to reheat leftover homemade vegetable stock is to pour it into a saucepan and heat it over medium heat, stirring occasionally, until it reaches the desired temperature. This method ensures that the stock heats evenly and doesn't scorch or develop off-flavors.
- If you're in a hurry, you can also reheat the vegetable stock in the microwave. Transfer the stock to a microwave-safe container and heat it on high power in 30-second intervals, stirring between each interval, until it's heated through. Be careful not to let the stock boil over in the microwave.
- For a quick and easy way to reheat smaller portions of vegetable stock, you can use a mug or a small bowl. Simply pour the desired amount of stock into the mug or bowl, and heat it in the microwave for 30-60 seconds, or until it's hot enough for your liking.
- If you've frozen your homemade vegetable stock, it's best to thaw it in the refrigerator overnight before reheating. Once thawed, you can reheat it using any of the methods mentioned above.
- When reheating vegetable stock, be sure to bring it to a simmer or a gentle boil to ensure that it's hot enough to use in your recipes. Avoid boiling the stock vigorously, as this can cause it to become cloudy and affect its flavor.
- If you find that your reheated vegetable stock has developed a layer of fat on top, you can easily remove it by skimming it off with a spoon or using a fat separator. This will help keep your stock healthy and low in fat.
Interesting Fact About Homemade Vegetable Stock
Homemade vegetable stock is a versatile base for soups, stews, and sauces. It's a great way to reduce food waste by using vegetable scraps that would otherwise be thrown away.
Is Making Vegetable Stock at Home Cost-Effective?
This homemade vegetable stock recipe is highly cost-effective for a household. By utilizing vegetable scraps that are typically discarded, it minimizes waste and maximizes value. The approximate cost for a household of 4 people is minimal, as it primarily involves using kitchen scraps and water. This versatile stock can be used in a wide range of dishes, adding depth and flavor. Overall Verdict: 9/10.
Is Homemade Vegetable Stock Healthy or Unhealthy?
The homemade vegetable stock recipe is a healthy and nutritious choice. Here's why:
- It's packed with a variety of vegetables, including onion, celery, carrot, mushroom, garlic, potato, and parsley stems. These vegetables provide essential vitamins, minerals, and antioxidants that support overall health and well-being.
- The recipe uses water as the base, which means it's low in calories and fat-free. This makes it an excellent choice for those watching their calorie intake or trying to maintain a healthy weight.
- By using vegetable scraps, the recipe reduces food waste and maximizes the use of ingredients. This is not only environmentally friendly but also cost-effective.
To make this recipe even healthier, consider the following suggestions:
- Add more nutrient-dense vegetables, such as kale, spinach, or bell peppers, to boost the vitamin and mineral content of the stock.
- Include herbs and spices like thyme, rosemary, or turmeric, which have anti-inflammatory and antioxidant properties.
- Reduce the sodium content by using less salt or opting for low-sodium alternatives, such as miso paste or nutritional yeast.
- Experiment with different vegetable combinations to create unique flavors and nutritional profiles. For example, adding sweet potatoes or squash can provide a subtle sweetness and increase the stock's fiber content.
Editor's Opinion on This Homemade Vegetable Stock Recipe
The homemade vegetable stock recipe is a fantastic way to reduce food waste and create a flavorful base for soups, stews, and sauces. By using kitchen scraps and herbs, you're maximizing the use of every ingredient. The simplicity of the recipe allows for flexibility and customization based on available scraps, making it a sustainable and cost-effective option. The resulting stock is rich in flavor and nutrients, elevating the taste of any dish it's added to. It's a great way to add depth to vegetarian and vegan dishes, and the stock can be stored for future use, adding convenience to your cooking routine.
Enhance Your Homemade Vegetable Stock Recipe with These Unique Side Dishes:
Alternative Recipes to Homemade Vegetable Stock
Why trust this Homemade Vegetable Stock Recipe:
This homemade vegetable stock recipe uses fresh and natural ingredients, ensuring a rich and flavorful base for your dishes. By utilizing onion, celery, carrot, and other vegetable scraps, this recipe promotes sustainability and reduces food waste. The addition of mushroom stems and garlic enhances the depth of flavor, while potato adds a subtle sweetness. The inclusion of parsley stems lends a refreshing herbal note. With the flexibility to incorporate various herb and vegetable scraps, this recipe offers a customizable and wholesome approach to creating a delicious stock for your culinary creations.
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