Homemade vegetable stock has to be one of the simplest things to make. I know lots of you make your own chicken stock (which I do sometimes) but I frequently have vegetarians to contend with so having something on hand that boosts the flavor of a dish makes my life so much simpler, and like a lot of other foodie things I do, it’s on the lazy side of food prep and cooking…
As you cook during the week/month or whatever, stuff those bits and pieces of vegetables into a 1 gallon zip bag that you have tucked in the freezer. When the bag is filled to capacity, it’s ready to either sit in the deep freeze for a while, or to be dumped in the stockpot.
I save onions, onion peels, carrot tops, carrot peelings, leeks, scallions, parsley stems, green bean ends etc. The only things I do not use are cruciferous veggies since I think they’re too punchy for the mix. These I relegate to the compost pile. And as each season progresses I find that each batch has a different character. Summer bags are a little heavier on tomato and summer squash while fall and winter favor root vegetables. They’re all good though!
So when your bag is full, dump the contents into a large pot, top up with as much water as you need, and start simmering slowly. The house will smell delicious and you’ll be making something that is healthy and without added preservatives and junk. Simmer slowly until you feel it has enough depth, strain and then either let cool or use hot. I usually make this when I have a risotto in the works so it’s used pretty fast, but it’s great in just about any application you name and the stock itself keeps well in the freezer.
Hope you enjoy the stock idea. It’s handy and adds tons of flavor to whatever you’re cooking. Thanks as always for reading EG and remember to enter the seed giveaway from early last week!