There's not much in the kitchen that's more straightforward than making vegetable stock. You literally add water and let the veggies simmer for a bit. You can freeze the result in half-cup increments for future use (use a muffin pan to make these giant "cubes"), or use the stock right away to make a soup or stew. You can play with the flavor by adding different vegetables or roasting the vegetables beforehand for a richer tasting stock. If you do this, cut the simmering time in half.
RECIPE 1 hour 40 minutes
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Make Your Own Vegetable Stock
Vegetable stocks are easy to make and don't require a lot of cooking time. This recipe uses simple ingredients to create a delicious base for soups, stews, and more.
- Prep Time:
- 10 min |
- Cook Time:
- 1 hr 30 min
Makes 4 quarts
Ingredients
-
1 fennel bulb, trimmed and quartered
-
3 large leeks, trimmed and coarsely chopped
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3 large onions, peeled and quartered
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1 rutabaga, peeled and coarsely chopped
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1 pound mushroom stems or whole mushrooms, washed
Directions
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Combine the vegetables in a large stockpot. Add enough water to cover by an inch. Bring to a boil over high heat.
-
Immediately reduce the heat. Simmer gently for about 1 1/2 hours, or until the stock is nicely flavored.
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Strain the stock. Let it cool to room temperature.
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When cool, transfer to lidded containers and refrigerate for up to 1 week or freeze as directed above.
Adapted from Sustainably Delicious by Michel Nischan, Rodale Books, 2010. Copyright © 2010 by Michel Nischan.
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