How to Make Vegetable Stock – Delicious, Healthy, & Versatile!
Not only is homemade vegetable stock easy to make, but you can make it just the way you like. For example, if you like a heartier flavor, you can add more mushrooms or carrots. Or if you’re looking for a lighter stock, simply use more water.
Best of all, vegetable stock can be made with whatever vegetables you have on hand, so there’s no need to go out and buy specific ingredients. It is also a great way to add extra flavor to many of your dishes. There are a number of ways to use it.
Here are just a few ways you can use Vegetable Stock:
- When making pasta use half water and half vegetable stock for an extra boost of flavor.
- You can also use it as a base for many different types of soups, stews, and sauces especially if you are looking for a vegetarian option.
- It is a great way to cook rice or quinoa. Simply substitute vegetable stock for water when cooking. This will give the grains a boost of flavor.
- Vegetable stock can also be used to deglaze a pan. Simply pour some stock into a pan that has been used to cook vegetables or meat. The stock will loosen any bits of food that are stuck to the bottom of the pan and create a delicious sauce.
What is the best way to store vegetable stock?
The best way to store vegetable stock for the short-term is in the refrigerator. Generally, vegetable stock will remain fresh for about four days when stored in the fridge. However, there are a few things you can do to help extend its shelf life. First, make sure to store the stock in an airtight container. This will help to prevent bacterial growth. Second, avoid letting the stock come into contact with raw meat or poultry, as this can also cause bacteria to form. Finally, if you notice any signs of spoilage, such as mold or an off-odor, it’s best to discard the stock and start fresh.
To store vegetable stock to last even longer, you can always freeze it. Frozen vegetable stock will keep for up to a year. One of the best ways is to freeze it in ice cube trays. This method allows you to portion out the stock, so you can thaw only as much as you need.
Simply pour the stock into the trays and freeze. Once the stock is frozen, transfer the cubes to a freezer-safe bag. Label the bag with the date and contents, and then return it to the freezer. When you’re ready to use the stock, simply remove a few cubes from the bag and thaw them in a pot on the stove. This method ensures that your vegetable stock will always be fresh and ready to use.
How to Make Vegetable Stock
- 2 lbs. approx. Carrots, cleaned and roughly chopped
- 2 lbs. approx. Onion, peeled and roughly chopped
- 1 stock of Celery roughly chopped
- 2 Leeks, white part and light green only, chopped
- 1 can 28 ounces Tomatoes peeled
- 6 to 10 sprigs Parsley
- 2 to 3 Bay Leaves
- 14 whole Peppercorns
- 2 to 3 sprigs fresh Thyme
- About 12 cloves of Garlic
Makes 4 to 6 Quarts
- Make sure all the vegetables are VERY clean. Place them in non-reacting (NO ALUMINIUM) stock pot. Cover the vegetables with cold water only cover them.
- Bring to boil, and IMMEDIATELY reduce to heat to a slow simmer. Cover and cook for about 90 minutes. Turn of the heat and let infuse for 30 minutes.
- Strain very carefully through a five sieve, discarding all the solids.
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