Easy Vegetable Stock

easy vegetable stock front view

Buying vegetable stock from the store is certainly easy, but it’s expensive. Fortunately, making this at home is a snap.

The best vegetables are the aromatics including carrots, celery, onions, and garlic. You can use whatever you want or have on hand.

Other veggies to consider are leeks, mushrooms, scallions and green onions. You can also add some more flavor with salt, pepper, parsley, and thyme.
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Procedure

1. Cut up all vegetables into small pieces. Mince the onion and the garlic.

2. Over medium heat, sweat the onions, carrots, and celery until softened, about 10 minutes. Test the carrots with fork.

3. Add the garlic last so that it does not burn. Cook for 1 to 2 more minutes.

4. Add about 2 quarts of water into a large pot, then add in softened vegetables.

5. Simmer for 30 to 45 minutes until the full flavor of the vegetables has been absorbed into the stock. The color will darken to the point you cannot sea through it.

6. Remove from heat, then pour entire contents through a strainer to remove the vegetables. Cool, then transfer to glass containers for storage.

Uses

Vegetable stock can be used instead of water for recipes that could benefit from additional flavors.  Fortunately you are in control of the flavors since you can adjust as necessary by changing the base ingredients.

Stock is also used as a base for all kinds of vegetable soups and in any recipe that calls for chicken stock.

How To Store

Stock can be stored in the refrigerator in glass jars for a week. For long term storage, freeze in mason jars. Be sure to leave about 1″ of room at the top before freezing due to expansion.

Stored frozen, it can last for months.

A Money Saver

Making stock at home reduces food waste and is extremely low cost.  The amount of work required is minimal but produces a high quality and versatile stock.

Printable Recipe

Easy Vegetable Stock
 
Prep time
Cook time
Total time
 
A great use for leftover vegetables.
Author:
Recipe type: Stock
Serves: about 2 quarts
Ingredients
  • 2 carrots
  • 1 celery stock
  • 1 medium onion
  • 3 cloves garlic
  • 1 bay leaf
Instructions
  1. Cut up all vegetables into small pieces. Mince the onion and the garlic.
  2. Over medium heat, sweat the onions, carrots, and celery until softened, about 10 minutes. Test the carrots with fork.
  3. Add the garlic last so that it does not burn. Cook for 1 to 2 more minutes.
  4. Add about 2 quarts of water into a large pot, then add in softened vegetables.
  5. Simmer for 30 to 45 minutes until the full flavor of the vegetables has been absorbed into the stock. The color will darken to the point you cannot sea through it.
  6. Remove from heat, then pour entire contents through a strainer to remove the vegetables. Cool, then transfer to glass containers for storage.

 

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