HOMEMADE VEGETABLE STOCK RECIPE BY TASTY
Instead of throwing away your vegetable scraps, collect them in a storage container and keep them in the freezer to make great tasting stock from scratch. It's quick to make and works great for soups, gravies, and even meatless risotto. The Earth will thank you for making less waste!
Provided by Katie Aubin
Yield 8 cups
Number Of Ingredients 8
Steps:
- 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.
- Keep adding scraps until the storage container is full.
- 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.
- Bring water to a boil and then let it simmer for 30 minutes.
- Using a sieve, strain the stock to remove the solids. Let stock cool completely.
- Stock can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months.
- Enjoy!
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
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Gaming Naim
[email protected]I'm not a big fan of vegetables, but this stock is so flavorful that I don't even mind drinking it plain. It's also really good in soups and stews.
Itx Zaini Naqvi
[email protected]This is the best vegetable stock recipe I've ever tried. It's so easy to make and it tastes amazing. I've used it in a variety of dishes and it always turns out perfect. I highly recommend this recipe to anyone who loves to cook.
Snakhokonke Kheswa
[email protected]This stock is so good, I could drink it straight! It's so flavorful and rich. I love using it in soups, stews, and sauces.
Falak Soormro
[email protected]This recipe is a great way to reduce food waste. I always have leftover vegetables that I don't know what to do with, and this is the perfect way to use them up.
Shaziii marth
[email protected]I love using this stock in soups and stews. It adds so much flavor and richness. I also like to use it to make vegetarian gravy.
tim tilley
[email protected]This is a great recipe to make ahead of time. I usually make a big batch on the weekend and then freeze it in ice cube trays. That way I always have some on hand when I need it.
Jeff Morodion
[email protected]I'm so glad I found this recipe. It's a game-changer for my cooking. I used to buy store-bought vegetable stock, but it was always so expensive and didn't taste very good. This homemade stock is so much better and it's so easy to make.
Kacey Castillo
[email protected]This is the perfect recipe for beginners. It's so easy to follow and the results are always delicious. I highly recommend it to anyone who wants to start making their own vegetable stock.
Blake Pruitt
[email protected]I love the fact that this recipe is so customizable. I can add or remove vegetables depending on what I have on hand. I also like to experiment with different herbs and spices to create different flavor profiles.
Ella Amadin
[email protected]This stock is so versatile. I've used it in soups, stews, sauces, and even risottos. It always adds a delicious flavor to my dishes.
Jazzmin Mascarenas
[email protected]I'm always looking for ways to make my meals more healthy, and this vegetable stock is a great option. It's packed with nutrients and it's really low in calories. I feel good about serving it to my family.
Nawab Usman
[email protected]I love that this recipe is so easy to make. I just throw all the ingredients in a pot and let it simmer for a while. It's so hands-off, which is perfect for busy weeknights.
Khaki Banda
[email protected]This recipe is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge that I don't know what to do with, and this is the perfect solution. The stock is also really delicious and versatile.
Lisa Ebo
[email protected]I was skeptical at first, but this recipe really is as good as everyone says it is. The stock is so rich and flavorful, and it's perfect for soups, stews, and sauces. I'll definitely be making this again.
Ladla jutt Ladla jutt
[email protected]This is the best vegetable stock recipe I've ever tried. It's so easy to make and it tastes amazing. I've used it in a variety of dishes and it always turns out perfect.
Samshad Hussain
[email protected]I'm not a huge fan of vegetables, but this stock is so flavorful that I don't even mind drinking it plain. It's also really good in soups and stews.
Aden Hoofard
[email protected]I've been using this recipe for years and it never disappoints. It's the perfect base for soups, stews, and sauces. I also love to freeze it in ice cube trays so I always have some on hand.
Nakalanzi Shadiah
[email protected]This vegetable stock recipe is a lifesaver! I used to buy store-bought stock, but it was always so bland. Now I make my own and it's so much better. It's also really easy to make, and I love that I can use up leftover vegetables.