How to make Homemade Vegetable Stock
Ingredients
- 1 tablespoon olive oil (optional)
- 1 large onion, quartered (no need to peel)
- 2 large carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 1 leek (optional), cut into chunks and rinsed thoroughly
- 4 garlic cloves, smashed (no need to peel)
- 1 bay leaf
- 1 teaspoon peppercorns
- 4-6 sprigs of fresh parsley
- 2 sprigs of fresh thyme (or 1/2 teaspoon dried thyme)
- 8-10 cups of water
- Optional add-ins: mushroom stems, tomato scraps, or any other leftover vegetable trimmings (e.g., zucchini, bell peppers)
TIPS:
- Feel free to customize the recipe by adding different herbs, spices, or vegetables based on your taste preferences or what you have on hand.
- Avoid using strong-flavored vegetables like broccoli, cabbage, or beets, as they can overpower the stock.
Enjoy using your homemade vegetable stock in various recipes!
Instructions
1. Prep the Vegetables: Roughly chop all the vegetables into large chunks. There’s no need to peel the onions, garlic, or carrots, as the peels add extra flavor.
2. Sauté the Vegetables (Optional): Heat the olive oil in a large stockpot over medium heat. Add the onions, carrots, celery, and garlic. Sauté for 5-7 minutes until they begin to soften and caramelize slightly. This step adds extra depth of flavor but can be skipped if you’re short on time.
3. Add Water & Seasoning: Add water, enough to cover the vegetables (about 8-10 cups). Throw in the bay leaf, peppercorns, parsley, and thyme. If you’re using any additional vegetable scraps, add them now.
4. Simmer: Bring the pot to a boil, then reduce the heat and let it simmer gently for 45 minutes to 1 hour, uncovered. The longer it simmers, the more concentrated the flavor will become. Stir occasionally and skim off any foam that forms on top.
5. Strain the Stock: Once the stock has simmered, use a fine-mesh strainer or cheesecloth to strain the liquid into a large bowl. Discard the solids.
6. Cool and Store: Let the stock cool to room temperature. Store it in an airtight container in the refrigerator for up to a week, or freeze in smaller portions (like in ice cube trays or freezer-safe bags) for up to 3 months.
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