Monday, October 6, 2014

Vegetable Stock

I don't like to buy vegetable stock and I much rather go without than braving some mystery liquid from a box, can or broth cube.  It's easily made at home and it is a kitchen staple at our house.  Of course you can make this stock out of fresh produce, but if you eat a lot of vegetables, I recommend collecting the vegetable and herb trimmings in the freezer so that you can make the stock out of perfectly good bits you might otherwise discard. 

VegetableStock


Ingredients:
  • Vegetables;  ends and trimmings
  • Herbs;  ends and trimmings
  • Cooking Oil or Vegan Butter
  • 1/4 cup White Wine
  • Peppercorn; whole or crushed 
  • 1 fresh Lemon;  peel the zest of the lemon 
  • Salt;  to taste

Preparations:
  • Put the trimmings, as you have them into a bowl in the freezer.  This way, you won't have to worry that they spoil.  For a mild stock, I prefer the peels and trimmings of carrots, celery, onion, herbs, mushrooms, cucumber, bell peppers, tomatoes, squashes, basil, parsley and cilantro.
  • Once you have enough, you are ready to make you stock. 
  • Transfer the vegetables into a medium size pot and sauté them with just a little bit of cooking oil or vegan butter.
  • Add the white wine, water, peppercorn and bring to a boil.  Reduce the heat until the liquid is at a simmer, cover the pot and let simmer for about 30 minutes. 
  • Take the pot of the heat, add a good amount of peeled lemon zest and let the stock cool.
  • Strain out the solids, add salt to taste (if desired—you can always season later).  If you have immediate use for it, store the stock in an airtight container in the refrigerator.  This way the stock is good for a couple of days.  I, however, prefer to store vegetable stock in ice cube trays in the freezer.  This way, there is no need for me to use all the stock immediately, the stock will stay good for months and I can pull out as many or as few cubes as I need for my cooking.
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        Nina & Spencer

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