Vegetable Stock.

Homemade vegetable stock: SUCH a helpful ingredient to have around. I make this stuff in huge batches and keep it in my freezer for whenever I need it, which is as least once a week. I always cook couscous and quinoa in stock to boost their flavor, and it’s also fantastic for sauces, soups, and cooking veggies. Also, it’s practically free. Here’s why: in a freezer bag, I save up all of my otherwise-throw-away-able bits of carrot peel, onion skin, garlic skin, celery leaves, herb stems, whatever I’ve got around, and once the bag is full, I’m ready to make a gorgeous pot of stock out of things I would otherwise have tossed. So why not recycle by making your own stock? It tastes great, has no preservatives and no sodium, and it’s free. The ultimate homemaker’s trick!

INGREDIENTS

enough frozen vegetable bits to fill a pot – I use onion skins, garlic skins, carrot peels, and celery leaves
seasoning to taste – I try to stick with the Scarborough Fair rule of parsley, sage, rosemary, and thyme, but I was out of rosemary. Instead I used a bit of marjoram, just because I felt like it.
3 bay leaves
a palmful of peppercorns
Note: I go back and forth about salting my stocks. It’s a saltiness control thing. Stock absolutely needs salt, but then stock is also an ingredient in other dishes that get their own salt. Skipping the salt in your stock means you’ll have more control over the final dish’s saltiness. Does that make sense? Pun very much intended, salt is just a matter of taste. Add it, don’t add it, we’ll all survive.

DIRECTIONS

Put all the veggie leftovers and the flavorings in a Dutch oven or large pot. Cover with cold water.

Bring to a boil and then turn down to a simmer. Cover and cook 2-3 hours.

When the stock is done, turn off the heat and let it cool a little bit. Then use a mesh strainer to strain everything out.

You’re left with a giant bowl of super flavorful, glistening amber vegetable stock—lucky you. I reserve a few cups of it to keep in the fridge for use in the next week, and then I pour the rest of the stock into ice cube trays to freeze. I pop the stock cubes out of the trays and keep them in a bag, so I can use exactly the right frozen portion whenever I need them in the next few months. Unendingly convenient, this is definitely one of my favorite recipes!

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