How to make a simple vegetable stock by simmering vegetables?

Question

Learn how to simmer veggies to create a rich, homemade vegetable stock.

Answer 1

To make a simple vegetable stock, simmer vegetable scraps in water for about an hour, then strain. This extracts the flavor, creating a flavorful base for soups and sauces.

Detailed Explanation:

Making vegetable stock is a great way to reduce food waste and create a flavorful base for various dishes. Here's a step-by-step guide:

1. Gather Your Vegetables: Collect vegetable scraps like onion peels, carrot tops, celery ends, mushroom stems, and parsley stems. Avoid strong-flavored vegetables like broccoli, cabbage, and Brussels sprouts, as they can overpower the stock.
2. Rinse the Vegetables: Thoroughly rinse the vegetable scraps to remove any dirt or debris.
3. Combine in a Pot: Place the rinsed vegetables in a large stockpot.
4. Add Water: Cover the vegetables with cold water. Generally, use about 8 cups of water for every 4 cups of vegetable scraps.
5. Simmer: Bring the water to a boil, then reduce the heat to a simmer. Let it simmer gently for at least 1 hour, or up to 2 hours, to extract the flavors. The longer it simmers, the richer the flavor will be.
6. Strain: Carefully strain the stock through a fine-mesh sieve or cheesecloth-lined colander to remove the solids. Discard the cooked vegetables.
7. Cool and Store: Let the stock cool completely before storing it in airtight containers in the refrigerator for up to 3-4 days or in the freezer for several months.

Pro Tip:

Don't add salt to your vegetable stock while simmering. This allows you to control the salt level when you use the stock in your recipes. You can always add salt later to taste.