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Easy Vegetable Stock

Well we’ve jumped right into winter already. So before I start giving you some of my very favorite soup recipes I thought we should start with how easy it is to make your own vegetable stock.

I just made some last weekend and it is long gone by the time I realized I needed to share so here is a great recipe with some pics from bowllicking.com that is exactly like I would make it.

I love her advice to brown the vegis a bit to give the stock more flavor. Super good advice. You could also use any mix of whatever vegetables you still have on hand to make a unique stock it is a great way to use veg before it goes bad.

And as much as the cartons of broth at the store are super simple… you gain sooooo Much in flavor by making it your self (I know so what else is new).

I’m going to be making some and storing extra in the freezer this winter.

Quick Vegetable Stock

This is my go to vegetable stock as it packs a lot of flavor without a big time commitment. You can make it in about an hour, though I usually take my time browning the vegetables and simmering so that it gets a bit more flavor. While I frequently use store-bought chicken stock, I haven’t found a prepared vegetable stock that tastes much better than dirty dishwater, so I think it’s absolutely worth the effort of making it at home. 

Adapted, slightly, from Mark Bittman and Simply Recipes.

Yield: ≈ 2 quarts

4 tablespoons grapeseed or canola oil
4 carrots, sliced into coins
2 onions, quartered (don’t bother to peel)
2 medium potatoes, sliced
3 celery stalks, sliced
4 to 6 cloves garlic (don’t bother to peel)
10 to 20 cremini or white mushrooms sliced or ⅜ oz dried mushrooms
20 to 40 parsley stems or stems with leaves
4 tablespoons soy sauce
½ teaspoon whole black peppercorns
2 bay leaves

__________

If using dried mushrooms, place them in a medium bowl and pour 1 cup boiling water over to reconstitute. Set aside.

Heat the oil in a large skillet, stockpot or dutch oven (6+ quart capacity), over medium-high heat. When hot, add the carrots, onions, potatoes, celery, garlic, and mushrooms (if you’re using dried wait to add them later). Let cook without stirring for about 5 minutes, then stir occasionally, and cook til softened and the vegetables are beginning to brown.

Add 8 cups water (or 7 cups + the dried mushrooms and the water they steeped in), parsley, soy sauce, peppercorns and bay leaves. Bring to a simmer, then lower the heat to keep it at a moderate simmer, and cook for at least 30 minutes, or until the vegetables are very tender; if you have extra time cook for a full 60 minutes as the flavor will be richer.

Strain through a fine mesh strainer, and either use in a recipe or store for later.

Notes:

Ideally I like to make this in a very large skillet or a dutch oven as there’s a bit more surface area on the bottom than in a stockpot, which makes browning the vegetables more efficient.

Before straining I usually use a spider to remove the big pieces of vegetables from the pot, as this makes it easier to pour through the strainer.

If I’m not going to use all of the stock soon, I like to freeze any extra in well-sealed ziploc bags in 1 cup increments, so that it’s easier to use for a recipe that needs only a small amount of stock.

I don’t add salt to my stock (aside from the soy sauce, which is there primarily for flavor) as I don’t consider it to be a finished product and would rather season the dish I’m using it in to taste.

Vegetable Stock 2

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