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Vegetable Stock

Vegetable Stock recipe image
Transform your vegetable trimmings into a rich, flavorful foundation for countless dishes. This vegetable stock captures the essence of celery, asparagus, mushrooms, and root vegetables, simmered slowly to extract deep, earthy notes. The addition of fresh thyme, parsley, and bay leaf adds a subtle herbal complexity that elevates any meal. Perfect for soups, risottos, and braises, this stock is a testament to zero-waste cooking. It offers a clean, vegetal flavor profile that serves as a versatile backdrop for both simple weeknight dinners and elaborate culinary creations.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 8
Calories: 21.0
Dietary: Gluten-free, Low-cal, Vegan, Vegetarian
Description
Transform your vegetable trimmings into a rich, flavorful foundation for countless dishes. This vegetable stock captures the essence of celery, asparagus, mushrooms, and root vegetables, simmered slowly to extract deep, earthy notes. The addition of fresh thyme, parsley, and bay leaf adds a subtle herbal complexity that elevates any meal. Perfect for soups, risottos, and braises, this stock is a testament to zero-waste cooking. It offers a clean, vegetal flavor profile that serves as a versatile backdrop for both simple weeknight dinners and elaborate culinary creations.
Ingredients
  • 2 1/2 cup Celery leaves and trimmings
  • 1 1/2 cup Asparagus trimmings, coarsely chopped
  • 8 stems Mushroom stems
  • 1/2 cup Carrot trimmings, coarsely chopped (or 1 medium carrot)
  • 1 medium Onion, coarsely chopped
  • 1 medium Leek (green part only), coarsely chopped
  • 3 sprigs Fresh thyme
  • 3 sprigs Flat-leaf parsley (Italian)
  • 1 leaf Bay leaf
  • 8 whole Black peppercorns
  • 3 quarts Water
Directions
  1. 1
    Place all vegetable trimmings, herbs, spices, and water in a large stockpot.
  2. 2
    Bring the mixture to a boil over high heat.
  3. 3
    Reduce heat to medium-low to maintain a gentle simmer.
  4. 4
    Simmer uncovered for 45 minutes, or until the liquid is reduced by one-third.
  5. 5
    Strain the stock through a fine-mesh sieve into a clean container, discarding the solids.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 21.0kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 54.0mg3%
Total Carbohydrate 4.5g2%
Dietary Fiber 2.4g10%
Sugars 2.0g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate in airtight containers for up to 3 days. For longer storage, freeze in ice cube trays or freezer-safe bags for up to 2 months.

Yield: This recipe makes approximately 8 cups of stock.

Tip: You can store vegetable trimmings (celery ends, carrot peels, onion skins, mushroom stems) in a large freezer bag throughout the week. When full, simmer them together for a convenient, zero-waste stock.

Variation: For a richer flavor, roast the vegetable trimmings in the oven at 400&# 194;°F (200°C) for 20-30 minutes before adding them to the pot.

Keywords: vegetable stock, broth, stock making, celery, asparagus, mushroom, carrot, onion, leek, thyme, parsley, bay leaf, peppercorns, simmering, vegan, vegetarian, zero waste, kitchen scraps, homemade, comfort food
Read it online: https://www.chefs-mate.com/recipe/vegetable-stock-2/