I’m very excited to share a guest post from The Kitchen Professor today. Check out his awesome site here! It’s a great source of recipes, product reviews, and information about cast iron cookware.
There are three main reasons that I like to make my own vegetable stock:
1. I never seem to have vegetable stock when I need it.
2. You can use your vegetable scraps to make homemade stock.
3. You can avoid high sodium broths and stocks.
The great thing about vegetable stock is that you can get complex flavors out in short order – as opposed to chicken, beef, or fish stock where you need to simmer the stock for a while. You can get a lot of flavor in 15 minutes or so.
1 medium yellow onion
1 clove garlic, peeled
1 – 2 carrots, no need to peel
1 bay leaf
¼ teaspoon of paprika (I like the smoked variety.)
¼ teaspoon of ground black pepper
1.5 quarts of cool water
Optional: Kosher Salt to flavor
Optional: Other vegetable scraps if you have them.*
*You can save all sorts of other vegetable cuttings to use like: red, green, yellow bell peppers, mushrooms, celery, fennel, fresh herbs of all types especially thyme, parsley, rosemary, and sage. You can save your cuttings in the freezer over the week and make your stock weekly.
You will need the following:
Large cutting board
A Sharp Chef’s knife (see a selection of my favorite chef’s knives here)
Large stock pot (3 to 5 quarts will work)
Here is what you do:
1. Coarsely chopped the onion, carrot, and garlic.
2. Add the onion, carrot, garlic, bay leaf, paprika, and black pepper to a large stock pot.
3. Add 1.5 quarts of cool water to a large stock pot and cover the pot.
4. Turn the heat to high until it reaches a boil.
5. Reduce the heat to a simmer.
6. Allow the veggies to simmer for 15 minutes and up to an hour if you have the time.
7. Strain the stock through a strainer. You can just ladle the liquid through the strainer, while holding the strainer over the pot.
8. Use the stock immediately, if desired.
9. Or, you can allow the pot to cool off the heat, uncovered for about an hour. Cover, then move to the refrigerator until cooled completely.
10. I like to move the stock over to a mason jar or other airtight container. The stock will keep for a week in the refrigerator.
As you can see, making your own stock is super simple and only takes a few minutes. You can get fancy by adding different vegetables, too. Like if you were making a mushroom risotto, then you may want to add a handful of mushrooms to add to the overall complexity of the dish.
Doug isn’t really a professor, but he geeks out in the kitchen. He can barely follow a recipe and just uses them as guidelines. Doug blogs about everything from knives and sharpeners to cutting boards to cast iron, with some recipes thrown in just for fun. Check out more at The Kitchen Professor!
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