Thanks so much to Doug from The Kitchen Professor my guest blogger today for some great tips about how to make your own vegetable stock. This tastes so much better than anything you can buy in the store!
I don’t know about you…
But I always seem to be out of vegetable stock whenever I need it.
There are some big advantages to making your own vegetable stock:
1. You won’t feel silly when you don’t have it and need it.
2. You can control the amount of salt, i.e. sodium, in your meal.
3. It is much cheaper to make your own stock than to buy it premade.
The cost savings are very real when you look at organic vegetable stock. And one of the big tricks is that you can save your cuttings from your organic veggies.
Just toss them in a ziptop freezer bag, then into the freezer through the week (or weeks). Then, you can make a batch once you have collected enough “scraps.”
When you make vegetable stock, a short 15 – 45 minute simmer is all you need to get some nicely complex flavors.
- 1 medium yellow or sweet onion
- 1 or 2 cloves garlic, peeled
- 3 stalks of celery
- 1 green bell pepper
- 1 – 2 carrots, no need to peel
- 1 – 2 bay leaves
- ¼ teaspoon of smoked paprika (Non smoked is fine, too.)
- ¼ teaspoon of ground black pepper
- 1 tablespoon of extra virgin olive oil
- 1.5 quarts of cool water
- Optional: Kosher Salt to flavor
- Optional: Other vegetable scraps if you have them.*
*You can use other vegetables, like: red, yellow bell peppers, mushrooms, fennel, fresh herbs of all types especially thyme, parsley, rosemary, and sage. Remember, save your cuttings in the freezer over the week and make your stock weekly.
- Large cutting board
- A Chef’s knife (see a selection of great chef’s knives here)
- Large stock pot (about 4 quarts)
1. Roughly chop the onion, carrot, celery, green pepper, and garlic.
2. Add the oil olive, all the veggies, bay leaf, paprika, and black pepper to a large stock pot.
3. Turn the heat to about medium and allow the veggies to sweat for about 5 minutes.
4. Add the water to a large stock pot and cover the pot.
5. Turn to high until it reaches a boil.
6. Reduce to a simmer.
7. Allow to simmer for 15 minutes and up to an hour if you have the time.
8. Strain the stock through a colander or strainer. The easiest way is to just ladle the liquid through the strainer, while holding the strainer over the pot.
9. You can use the stock right away if you need it.
10. Or, let it cool for about an hour.
11. I move the liquid over to an airtight container, like a couple of canning jars.
You can put the cooled stock into an ice cube tray to keep it for long periods. Once it is frozen, you can move it over to a freezer bag to keep it fresher longer. If you don’t freeze it, the stock should keep for about a week in the refrigerator.
If you are adding the stock to a flavorful dish, like chili, then the flavors of your broth can be mild and not take away from the dish.
If you are making vegetable soup, you will need to think about adding more veggies to get the intensity of flavors higher.
Making stock is a great way to save a few dollars and it turns out that it isn’t hard at all. The process of making the stock only takes a few minutes. If you save your vegetable cuttings, then it’s even faster.
Doug isn’t really a professor, but he geeks out in the kitchen. He can barely follow a recipe and just uses them as guidelines. Doug blogs about knives and how to keep them sharp to cutting boards and cast iron. Check out more at The Kitchen Professor!