Vegetable Stock: Always a Good Investment
In the kitchen, whether you are a conservative recipe follower, or more of a risk-taker, knowing how to make a basic vegetable stock is an important investment—and an essential part of cooking.
Taking Stock of Your Foundation
Stock is the foundation for many soups and sauces. The quality of these dishes depend on a good foundation just like your house needs a strong foundation.
And while you can rely on the “stock market” (also known as the grocery store) to purchase the ready-made versions of stock, here’s something you can take straight to the bank:
The best stock is one you create right at home.
But first, let’s go back in time.
Historic Stock Moments
As soon as our early ancestors discovered how to make pots to cook in, they proceeded to add anything that might appear edible into the boiling caldron.
In medieval and renaissance times, meat was a luxury, and vegetable stock and soups were a basic necessity.
Alluring aromas came from these simmering pots over the same fire used for heating.
Differences between Stock and Broth
Today, stocks and broth are an essential part of every cook’s kitchen repretoire.
While there are some similarities, stock and broth have one key difference: the addition of meat or bones to the liquid.
A broth consists of simmering vegetables with meat, and can stand alone as a dish. Think chicken soup.
A stock consists of vegetables and bones.
While our vegetable stock has no bones, we consider it a stock because it doesn’t stand alone and as mentioned, is a foundational ingredient.
There’s No Place Like Home for Good Stock
Truly, there is no place like a home kitchen to make the best tasting stock. It’s simple and absolutely delicious.
Make some stock and conduct a taste comparison with store-bought stock.
You’ll be super motivated to make your own.
Store it in the freezer. Don’t forget to label it.
Collect vegetable trimmings used to make stock in a freezer bag, and when it’s full make your stock.
You’re payoff for your no-waste kitchen discipline are dishes built on wise investment that will rock your tastebuds and keep your pocketbook happy.
Both are in important investment in your health and happiness.Print
Learning to make vegetable stock is a good investment.Super simple and super handy to always have on hand for soups and sauces.
- 2 white onions, chunked
- 1 carrot, chunked
- 1 celery stalk, chunked
- 4 garlic cloves, smashed
- 10 sprigs of parsley
- 1 tablespoon black peppercorns
- 1 bay leaf
- 6 cups of water
- Combine all the ingredients in a stock pot.
- Bring to a boil, reduce to a simmer.
- Simmer for 20 minutes.
- Drain, reserving the liquid.
- Use within a week or freeze.
Makes 1 quart. Use this stock as a base for sauces and soups. Can be used as a substitute in any recipe that calls for chicken or beef stock. Make a batch and store it in either quart or half-quart sized jars. Use within a week or freeze. Set the container in the refrigerator to defrost or gently defrost in the microwave.
- Serving Size:
- Calories: 231
- Sugar: 20.7 g
- Sodium: 218.4 mg
- Fat: 1.2 g
- Saturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 53.5 g
- Fiber: 12.5 g
- Protein: 7 g
- Cholesterol: 0 mg