Thursday, April 21, 2011

Easy Vegetable Stock

Seriously, why buy vegetable stock?! If you've got at least three vegetables, an onion and garlic, it's way easier to make then to go to the store and purchase a boxed version. Had I known this, I would have been doing this all along and it would have saved me a ton of times this winter when I was making all those soups!

I spread the word to all, vegetable stock is the easiest thing since sliced bread. All you need are some trimmings of vegetables. Celery, fennel bulb, garlic, onion, carrot peelings, basically any vegetable peelings and some herbs.

I used:

carrot peels
celery ends
garlic cloves
dried rosemary
bay leaves

I roasted the carrot, celery, onion and garlic in the oven at 400 degrees. It took little to no time to roast. The vegetables softened almost immediately. I had to cut the onion in chunks so that it would cook quickly. I also wrapped the garlic cloves in aluminum keeping the skins on.

Here's a photo of the post-roasted veggie scraps.

Bring a pot of water to boil with salt. I find that if the water level is just high enough to cover the veggies, the stock won't take as long. Add roasted veggies and let simmer for about 30 minutes. It smells lovely and poof! You've got yourself a no nonsense healthy veggie stock. :)

Now how easy is that?

I think I'm going to make veggie stock from now on every time I have a load of veggies that I've chopped and peeled. After the broth is strained, the veggies can still go directly to compost, thoroughly used.

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