Disclaimer

I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Wednesday, September 15, 2010

Homemade Vegetable Stock


I often get all excited and buy too many vegetables at the farmers market.  Veggie stock is a great way to make use of extra produce, and preparing it is a breeze.  I freeze the stock in separate 2 cup portions, this allows me to thaw only what I need.  Use stock to flavor rice, beans, soups or sauces.  In addition to contributing flavor, stock also provides additional nutritional value to my dishes.  Almost any veggies may be used to make stock, but a good base starts with, onions, carrots and celery (mierpoix).  I like to add beets but beware,  they will make your stock fuchsia colored.  Do not add salt to stock, as you never know what you will use it for in the future. 

3 cups mushrooms (any variety)
1 fennel bulb, stalks, and leaves
5 celery stalks
4 medium to large carrots
2 large onions
5 leeks, cut in half lengthwise and washed
2 TBSP olive oil


3 cloves of garlic or 3-4 garlic scapes
1 beet
1 small bunch of fresh parsley (about 15 sprigs)
12 whole black peppercorns
6 whole white peppercorns
3 bay leaves
6-8 sprigs of fresh thyme

Roughly chop everything, it doesn't have to be pretty because the leached veggies get pitched at the end.  Sweat the mushrooms, fennel, celery, carrots, onions and leeks.  Add the remaining ingredients and cover with cold water.  Bring to a boil over high heat. As the stock approaches a boil, skim any impurities that rise to the top with a ladle. Lower the heat and simmer gently for 45 to 60 minutes. Ladle through a fine strainer or cheese cloth, cool, and freeze.

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