Name: Basic Vegetable Stock
Ingredients: 8 cup water; 8 cup vegetables, scrubbed and coarsely chopped; 2 medium onions, coarsley chopped with skins; 2 garlic cloves, finely chopped (optional); 3 large carrots, cut into 3 or 4 chunks; 2 parsnips, cut into 3 - 4 chunks (optional); 2 bay leaves; Small bunch of parsley stalks; Few sprigs fresh thyme or oregano (optional)

Basic Vegetable Stock

1 Comment

Stocks and broths are a super simple way to add bonus flavor to soups and other dishes. Don't shell out more money for broth at the store. Make delicious homemade stock recipes. Homemade stock is tasty and full of flavor.

Notes

Vegetables That Are Good For Stock:

asparagus and broccoli peelings

zucchini

corn cobs and husks

celery, parsnips and carrot chunks, peelings and trimmings

onions

garlic

leek greens and roots

scallions

kale stalks (for a strong, distinctive flavour)

wilted celery

lettuce

watercress

winter squash (avoid waxed peels)

turnips (peel to avoid bitterness)

potatoes and potato skins (remove any green spots; skins will make the stock darker)

sprigs of parsley and other herbs bay leaves or a few pinches of dried herbs

peeled sweet potatoes, apples, or pears (for a slightly sweet stock)

tomatoes or lemon slices (for a slightly acidic stock)

Vegetables That Aren't Good for Stock:

beets and beet skins (unless you want a magenta coloured stock)

turnip skins (bitter)

most members of the cabbage family, including brussels sprouts (the flavour overpowers the stock)

green peppers

eggplants

leafy greens such as collards and mustard (may impart a bitter taste)

Cooking MethodPressure Cooker

Ingredients

8 cups water
8 cups vegetables, scrubbed and coarsely chopped
2 medium onions, coarsley chopped with skins
2 garlic cloves, finely chopped (optional)
3 large carrots, cut into 3 or 4 chunks
2 parsnips, cut into 3 - 4 chunks (optional)
2 bay leaves
Small bunch of parsley stalks
Few sprigs fresh thyme or oregano (optional)

Instructions

Place the water in the cooker and begin bringing to the boil as you prepare and add the remaining ingredients, except the salt.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat enough to maintain high pressure and cook for ten minutes.
Allow the pressure to release naturally. Remove the lid, tilting it away from you to allow any excess steam to escape. Allow the stock to cool slightly.
Pour the stock through a strainer into one or more storage containers. Press the vegetables against the side of the strainer with a spoon to extract all of the liquid. Add salt to taste, if desired.
Cool and refrigerate for 3 days or freeze up to 3 months.