There is a quiet satisfaction in making something from almost nothing. In a busy kitchen, vegetable peels, carrot tops, and mushroom stems are often discarded without a second thought. But here at the farm, we know that these humble scraps hold the deepest flavors.
This vegetable stock is the backbone of my winter soups and Sunday risottos. It is far superior to anything you might find in a carton at the grocery store. It captures the essence of the garden with earthy mushroom peelings, sweet carrots, and the bright, peppery bite of watercress stalks.
The beauty of this recipe is its flexibility. While I’ve listed specific vegetables below, think of this as a canvas. It is a way to honor the harvest and ensure that nothing goes to waste.
Why Make Your Own Stock?
- Waste Reduction: It’s the perfect way to use up limp celery or leek tops.
- Flavor Control: You control the sodium. Store-bought stocks are often laden with salt; here, you season to taste at the very end.
- Pure Ingredients: No preservatives, just vegetables, herbs, and water.
Homemade Vegetable Stock
Yields: About 3 ¾ Cups Prep time: 10 minutes | Cook time: 1 hour 30 minutes
Ingredients
- 3 cups mixed vegetables: rough chopped (Suggestions: celery, carrot, watercress stalks, tomato, mushroom peelings, or leeks)
- 4 white peppercorns: for a gentle, earthy heat
- 1 Bouquet Garni: a bundle of fresh parsley, thyme, and a bay leaf tied together
- Salt and pepper: to taste
- 1 quart cold water
Instructions
- Clean the Vegetables: Begin by rinsing your mixed vegetables thoroughly under cold water to remove any grit or soil from the garden.
- Combine: Place the vegetables in a sturdy saucepan. Add the white peppercorns, your bouquet garni, and a pinch of salt.
- Simmer: Cover the ingredients with about 1 quart of cold water. Bring the mixture slowly to a boil. Once bubbling, reduce the heat to low, cover the pot, and let it simmer gently for about 1 ½ hours. This slow extraction is key to a rich broth.
- Strain: Carefully strain the liquid through a fine-mesh sieve or cheesecloth, discarding the solids (they make excellent compost!).
- Reduce (Optional but Recommended): Return the clear stock to the pan. Turn the heat up to high and boil to reduce the liquid slightly. This concentrates the flavors, making a more robust stock.
- Season: Taste your stock and add salt and pepper as needed.
Storage
Use this stock straight away for a soup or stew. Alternatively, cool it quickly and pour into freezer-safe jars or containers. It freezes beautifully and is always there when you need a touch of warmth.
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The Foundation of Flavor: Rustic Homemade Vegetable Stock
Learn how to make a flavorful, nutrient-dense vegetable stock from scratch using simple kitchen staples. This easy, no-waste recipe transforms carrots, leeks, and herbs into the perfect golden base for your favorite winter soups and stews.
Ingredients
Instructions
Clean the Vegetables:
-
Begin by rinsing your mixed vegetables thoroughly under cold water to remove any grit or soil from the garden.
Combine:
-
Place the vegetables in a sturdy saucepan. Add the white peppercorns, your bouquet garni, and a pinch of salt.
Simmer:
-
Cover the ingredients with about 1 quart of cold water. Bring the mixture slowly to a boil. Once bubbling, reduce the heat to low, cover the pot, and let it simmer gently for about 1 ½ hours. This slow extraction is key to a rich broth.
Strain:
-
Carefully strain the liquid through a fine-mesh sieve or cheesecloth, discarding the solids (they make excellent compost!).
Reduce (Optional but Recommended):
-
Return the clear stock to the pan. Turn the heat up to high and boil to reduce the liquid slightly. This concentrates the flavors, making a more robust stock.
Season:
-
Taste your stock and add salt and pepper as needed.
