DIY Vegetable Stock
Submitted by mark_631
Flexible vegetable stock you can customize with whatever fresh veggies or leftovers are lurking in your crisper drawer, ready in 90 minutes with zero food waste.
YIELD
10 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsHere’s your permission slip to raid the refrigerator and turn wilting vegetables into something useful.
This forgiving recipe works with almost any combination of vegetables, making it the ultimate fridge-cleaning project.
The simple 2:1 liquid-to-vegetable ratio means you can scale up or down without doing math.
Chef Tips
- Darker vegetables (beets, purple cabbage) will tint your stock, so save them for specific color-coordinated dishes
- Add mushroom stems for an umami boost that makes the stock taste richer
- Avoid cruciferous vegetables (broccoli, cauliflower) which can turn bitter during long simmers
Ingredients
Directions
Choose your own vegetables, even leftovers, if desired.
Just make sure to use twice as much liquid as vegetables.
- Chop spinach and tomatoes, slice turnips and onions.
Chop celery.
Combine all ingredients in a large stockpot and bring to boil.
Remove any foam that might come to the top.
Reduce heat, cover and simmer slowly for 1½ hours.
Strain, cool, cover, refrigerate or freeze.
Comments
