Là Gì? Nghĩa Của Từ Veggie Là Gì Vegetarian Là Gì

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Every time we make vegetable stock, we wonder why we ever bother buying it in the store. It’s so easy! Chop up some vegetables, cover with water, and simmer. Done. You’ll have enough stock to make your soups, casseroles, and pilafs for weeks to come, and all in just a little over an hour.

When making a basic vegetable stock, you want vegetables with neutral, but savory flavors. Some recipes recommend adding garlic and other strong spices, but unless we know how we’re going to be using the broth, we prefer to add those kinds of seasonings when we’re actually making a dish. We also don’t add salt to the stock for the same reason. Onions, carrots, celery and mushrooms are the ideal starter vegetables for stock, but feel free to swap any of these for leeks, tomatoes or parsnips.

We keep a big resealable bag in our freezer where we can throw vegetable odds and ends: vegetables that have wilted beyond saving, the green parts from leeks, trimmings from carrots, and so on. Once this bag gets full, we use the contents to make broth.

Seems contrary to the title but not every vegetables is destined for vegetable stock. Starchy vegetables like potatoes and turnips will make for a gummy, cloudy vegetable stock. Beets overpower their aromatic counterparts. Zucchini and greens beans become bitter when slowly simmered for as long it takes to make this stock.

While vegetable broth is a basic building block of the kitchen it doesn’t have to be boring. Consider adding leftover Parmesan rinds to your vegetable stock. Kombu is powerful addition, mostly for its thickening and umami abilities.

Two ways to add more flavor to your broth are to roast the vegetables beforehand or to let them sweat (start to soften and release their liquids) for a few minutes over the heat before adding the water.

Gather some vegetables and herbs. Onions, carrots, and celery give stock a great base flavor, and you can round these out with any of the other vegetables listed above. You can also make stock using any amount of vegetables that you happen to have on-hand, but it’s good to have a roughly equal portion of each so the resulting stock will have a balanced flavor. Wash any visible dirt off the vegetables and give them a rough chop. You don’t even need to peel them first unless you really want to. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough to hold them plus a few extra inches of water. (Image credit: Emma Christensen)alcohol-freeegg-freepeanut-freepork-freepescatariangluten-freetree-nut-freered-meat-freedairy-freefish-freevegetarianshellfish-freeveganno-oil-addedsoy-freewheat-freeCalories 7Fat 0.1 g (0.1%)Saturated 0.0 g (0.1%)Carbs 1.8 g (0.6%)Fiber 0.6 g (2.2%)Sugars 0.7 gProtein 0.3 g (0.6%)Sodium 10.1 mg (0.4%)

1 to 2 onions

2 to 3

carrots

3 to 4

celery stalks

4 to 5 sprigs

fresh thyme

1

bay leaf

1

small bunch fresh parsley

1 teaspoon

black peppercorns

Optional extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips

Gather some vegetables and herbs. Onions, carrots, and celery give stock a great base flavor, and you can round these out with any of the other vegetables listed above. You can also make stock using any amount of vegetables that you happen to have on-hand, but it's good to have a roughly equal portion of each so the resulting stock will have a balanced flavor.

Coarsely chop all the vegetables.

Wash any visible dirt off the vegetables and give them a rough chop. You don't even need to peel them first unless you really want to. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough to hold them plus a few extra inches of water.

Simmer for about 1 hour.

This isn't an exact science, but one hour is generally enough time to infuse the water with vegetable goodness. If you need to take it off the heat a little early or don't get to it until a little later, it will be fine. Give it a stir every now and again to circulate the vegetables.

Emma Christensen

Contributor