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Vegetable stock is one of the basics of cooking. It is simple to make and it’s an essential component when making soups or cooking pasta and it plays the role of the wetting element for pilaf rice or risotto. It’s almost too simple: just throw everything in a pot and go do something else. Preparation and cooking take less than an hour (you can run up to an hour and a half).Here is a vegetable stock recipe with very common vegetables. You can vary pleasures by adding any vegetable you might prefer. Here is a longer explanation basics of making stock.
How to make vegetable stock
Ingredients list for making vegetable stock
For 1 liter of vegetable stock:
- 7 ounces (200g) of organic carrots
- 7 ounces (200g) of organic leeks
- 5 ounces (150g) turnips
- 1 stalk of organic celery
- 1 onion
- 1 clove
- 1 bouquet garni (parsley stalks, thyme and bay leaf… see the recipe here)
- A little coarse salt
- 1 or 2 small bird peppers (optional)
Remarks:
What I give here are indicative amounts which may vary depending on your taste.
To color the stock you can add tomato skins or tomato wedges or a few drops of soy sauce. It’s also possible to roast vegetables on a baking sheet before simmering, it gives a stronger smokey flavor but can be a limiting factor for your future preparations.
Vegetable stock: cooking instructions
1. Cut carrots and turnips (also called aromatic garnish) “a la paysanne”.
Slice the leeks (and celery if you add some).
Note:
The paysanne cut allows vegetables to cook for a shorter time because they will release more palatable substances quickly.
2. Prick the onion with clove.
Make the bouquet garni as shown here.
3. Place all ingredients in a cooking pot — a stockpot is the exact term.
Add 1 1/4 liters of water, the 1/4 liter is (taken into account for evaporation.)
4. Bring the broth to a boil and reduce heat to simmer gently for approximately 45 minutes. Skim regularly the foam that can occur on the top.
5. Slightly cool then strain, pressing on the vegetables to extract as much juice as possible. Use immediately or refrigerate for up to 5 days. You can also freeze your vegetable stock for up to 3 months.
Vegetable stock variations
- Clear vegetable stock: Substitute 3 medium parsnips, peeled and chopped, for the potato.
- Mushroom stock: Use 1 carrot, 2 pounds of mushrooms, and 2 ounces of dried shiitake, porcini, or a combination of both.
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