Homemade Vegetable Stock Recipe
User Reviews
5
Homemade Vegetable Stock Recipe
Description
Homemade Vegetable Stock Recipe combines commonly used vegetables such as onions, celery, carrots, leeks, and garlic with frozen vegetable scraps and fresh herbs like parsley, thyme, bay leaves, and black peppercorns. The vegetables are first gently sweated in olive oil to soften them and release flavors without browning. After that, water is added and the mixture is brought to a simmer and cooked low and slow for about an hour. This method extracts subtle flavors and creates a balanced, aromatic broth.
The resulting stock has a gentle vegetable aroma and flavor that can enhance a wide range of dishes. It offers a fresh, vegetal base that is suitable for vegetarian or vegan cooking. The cooking process avoids heavy or caramelized flavors, preserving a light and clean broth.
This stock can be used as a foundation for soups, stews, risottos, sauces, and other recipes requiring a mild, flavorful liquid. Its versatile profile allows it to blend well with different seasoning regimes and cuisines.
The notes suggest you can prepare the stock up to three days in advance, refrigerate for up to seven days, or freeze for about six months. Before freezing, cool completely. The instructions recommend seasoning the stock with salt and pepper to taste after reheating. Sweating means gentle, low-heat cooking to soften vegetables without browning.
Ingredients
- 3 tablespoons olive oil
- 3-4 yellow onion roughly chopped
- ½ celery roughly chopped bunch
- 10-12 carrot roughly chopped
- 2 leek roughly chopped
- 10-12 garlic cloves
- 1 to ½ gallons frozen vegetable scraps leftover
- 1 parsley bunch
- 15-20 fresh thyme sprigs
- 2 bay leaf
- 15-20 black peppercorns
Instructions
- In a very large pot over low heat add in the olive oil and gently sweat the onions, celery, carrots, leeks, and garlic cloves for 15-20 minutes. Do not brown.
- Next, add in all of the remaining ingredients and fill the pot up with cold water until it is about 2” over the veggies.
- Turn the heat up to medium-high and bring to an active simmer.
- Turn the heat down to low and simmer for 1 hour.
- Strain the stock and use or store it.
Notes
- Make the stock up to 3 days ahead and keep it refrigerated before use.
- Store refrigerated for up to 7 days or freeze for up to 6 months after cooling thoroughly.
- Reheat gently over low heat and season with salt and pepper before using.
- Sweat vegetables over low heat to soften without browning for a clear stock.
- The color of the stock may vary depending on the vegetables used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 408 ounce servings
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 79mg | 3% |
| Potassium | 377mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 9853IU | 197% |
| Vitamin C | 18mg | 20% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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