Vegetable Stock Recipe – DiY – Flavored Broth or Base for your food
Vegetable Stock is a flavored liquid prepared by simmering the sauteed veggies in water & straining the liquid. It’s then seasoned with salt & pepper to make the broth which serves as a base for soup. You can make your homemade vegetable stock in just 3 steps – Chop the veggies, Cook them in water & Strain – That’s easy right?!?!
We are recently so obsessed with soups for this winter which led me to prepare the homemade vegetable stock. Select the vegetables wisely to make the broth taste great. Broccoli & Cabbage are not commonly recommended for making stock but I used them in small quantities with balancing sweetness from sweet potato. It came out well without any bitter taste. Here goes a few suggestions for customizing your own stock.
Selection of Vegetables for Stock:
- Preparing Vegetable stock is a great way to use vegetable peeling, stalks, roots, ends and leaves. But, make sure they are clean and not rotten.
- Onions, Carrots, Celery & Garlic are the basic ingredients for preparing vegetable stock. Other excellent sources are scallions, Shallots, Tomatoes & leeks.
- You can also use Bell peppers, carrot leaves, celery leaves, cucumber, eggplant, mushrooms, beans, lettuce, peas, potato skin, spinach & Zucchini in small quantities.
- Potatoes and corn make the broth cloudy. Pumpkin, Squash and sweet potatoes may be too starchy for broth. Beetroots can be added to broth but they will turn the stock to very dark color.
- Cabbage, Broccoli, Brussels sprouts & Cauliflower have strong flavors and can give a bitter taste to broth. Make sure to balance the flavor if you are planning to add it.
Over to Vegetable Stock – DiY Recipe from HomeMaking Delight with step-by-step photos..
Makes – 6 Cups
Onion – 2
Carrot – 2
Garlic – 1
Bay leaf – 2
Celery – 4
Oregano – 1/2 tsp
Water – 7 Cups
Vegetable Options – Refer above list
Broccoli – 1/2 cup
Cabbage – 1/4 cup
Sweet Potato – 1/2 cup
Cilantro – 4
Pepper – 1/2 tsp
Salt as required
- Heat butter in a pan, add crushed garlic & bay leaves and saute it.2. Add roughly chopped vegetables with spices and toss it until they are well sauteed.3. Add water and bring it to boil. Then, reduce the flame to low and let the veggies get cooked for 45-55 minutes.4. Mash the veggies well and then strain the broth through a sieve into a large bowl. Squeeze the residues to get the maximum volume and discard the solid.5. Let the stock cool at room temperature and store it in Freezer for a month or refrigerate for 3-5 days. Your healthy vegetable stock is now ready to be used in your soups. You can use it instead of water in your gravies alsoTit-Bits:
- Reuse the discarded vegetable solids to fertilize your soil.
- You can use store the vegetable scraps in a freezer bag and prepare your customized stock in a cheaper way.
- Freeze the stock in small portions or as ice cubes so that you don’t have to thaw the whole thing every time you use.
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