Making your own vegetable stock is easy and budget-friendly, while making your dishes tasting even more delicious and homemade. It's great for people who need to control what is in their diet, especially for those with sodium intake concerns. As for me, now that I've started making my own, I won't buy storebought again. :)
Since there is no exact recipe for the vegetable broth that I make, I'm going to show you my method and share some tips. Ready everybody? Let's go!
Equipment
Stockpot
Strainer
Large bowl or pot to transfer broth
Ingredients (discussed below)
*A few hours to spare*
Gather up that equipment, and you're ready to make some broth!
Ingredients
Now here's where you're expecting to see a nice neat little list of ingredients, right? Well, I have to admit that you won't get one, partially because I don't have one! Here's the story on why.
Way before I started cooking regularly, I watched cooking shows. Whatever was on Food Network at the time, I would leave on and hear the tips, but never use them. Well, a few of them stuck, like the one I'm going to share with you now.
Rachael Ray mentioned that when you prepare your veggies for recipes, you can save the ends, peels, and ugly parts in the freezer to make a broth. I LOVE this because it's almost like recycling! Besides, it's super budget-friendly in that all you need to add is water and a bit of time. Later, I heard her mention that the rinds of hard cheese are good for flavor, but I have yet to try that tip.
Rachael Ray mentioned that when you prepare your veggies for recipes, you can save the ends, peels, and ugly parts in the freezer to make a broth. I LOVE this because it's almost like recycling! Besides, it's super budget-friendly in that all you need to add is water and a bit of time. Later, I heard her mention that the rinds of hard cheese are good for flavor, but I have yet to try that tip.
So basically, what you're seeing in this broth is a mish-mosh of everything I've cooked or saved for the last week in my freezer! What are some common ingredients?
- Carrot peels
- Onion ends
- Celery roots
- Herbs from the garden (whichever ones are most abundant at the time, usually thyme, basil, oregano, or parsley)
- Tomatoes & peppers from the garden
- Potato skins
- Whatever veggies might be soon on the decline in the refrigerator, such as broccoli, cauliflower, with the yucky parts removed, if necessary
Basically, I've created my own hodgepodge version of a mirepoix plus other flavorings, but without having to use up perfectly edible veggies and throw them away! As I chop vegetables, I throw pieces that can be used for a broth into a plastic bag and tuck it into the freezer. As I accumulate more during the week, I just throw them into the same bag. When it's full, I follow the directions below!
Directions
1. Throw vegetables & herbs into the pot.
2. Add enough water to cover the vegetables plus at least an inch more.
3. Bring to a boil, then decrease heat to simmer for at least 1 hour.
Note: I always leave my stock simmering for as long as possible. If the flavor becomes too concentrated for you, it can be diluted later. However, the converse isn't possible, so let it simmer if you have the time!
4. When ready, turn off the heat and let cool slightly.
5. Strain your vegetables and herbs! To make it easier, you can place all of your veggies in a cheesecloth bag and squeeze that way.
6. Use immediately or place in large freezer-safe bags for storage.
Simple, right? Sometimes I think we complicate things by making them seem like they're an exact science, but that's what's so great about cooking. I have yet to make a terrible vegetable broth, so try it out for yourself. Since my love of soup is pretty obvious, I'll carry on making this until I have no space in my freezer! That'll take a while since I use it as quickly as I make it. :)
What kitchen staple do you make from scratch?
