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Đang xem: Veggies là gì
Every time we make vegetable stoông xã, we wonder why we ever bother buying it in the store. It’s so easy! Chop up some vegetables, cover with water, và simmer. Done. You’ll have sầu enough stock to make your soups, casseroles, and pilafs for weeks khổng lồ come, and all in just a little over an hour.
When making a basic vegetable stoông chồng, you want vegetables with neutral, but savory flavors. Some recipes recommkết thúc adding garlic và other svào spices, but unless we know how we’re going lớn be using the broth, we prefer khổng lồ add those kinds of seasonings when we’re actually making a dish. We also don’t add salternative text to the stoông chồng for the same reason. Onions, carrots, celery and mushrooms are the ikhuyễn mãi giảm giá starter vegetables for stochồng, but feel không lấy phí khổng lồ swap any of these for leeks, tomatoes or parsnips.
We keep a big resealable bag in our freezer where we can throw vegetable odds và 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 khổng lồ make broth.
Seems contrary to lớn the title but not every vegetables is destined for vegetable stoông chồng. Starchy vegetables like potatoes và 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 stochồng.
While vegetable broth is a basic building bloông xã of the kitchen it doesn’t have sầu to be boring. Consider adding leftover Parmesan rinds to your vegetable stoông xã. Kombu is powerful addition, mostly for its thickening & umami abilities.
Two ways lớn add more flavor to your broth are to lớn roast the vegetables beforehand or to lớn 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, & celery give stochồng a great base flavor, và you can round these out with any of the other vegetables listed above. You can also make stochồng using any amount of vegetables that you happen lớn have on-hvà, but it’s good khổng lồ have a roughly equal portion of each so the resulting stoông chồng will have a balanced flavor. Wash any visible dirt off the vegetables & give them a rough chop. You don’t even need to peel them first unless you really want to lớn. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough khổng lồ 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 lớn 2 onions
2 lớn 3
3 to 4
4 to lớn 5 sprigs
cất cánh leaf
small bunch fresh parsley
Optional extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips
Gather some vegetables & herbs. Onions, carrots, & celery give stock a great base flavor, và you can round these out with any of the other vegetables listed above sầu. You can also make stoông chồng using any amount of vegetables that you happen to have sầu on-hvà, but it's good to lớn have sầu a roughly equal portion of each so the resulting stoông xã will have sầu a balanced flavor.
Coarsely chop all the vegetables.
Wash any visible dirt off the vegetables và give them a rough chop. You don't even need khổng lồ peel them first unless you really want to lớn. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough lớn hold them plus a few extra inches of water.
Cover with water và bring khổng lồ a simmer. Xem thêm: Tsb Là Gì - Chuyên Gia Dịch Thuật!
Xem thêm: Tsb Là Gì - Chuyên Gia Dịch Thuật!Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stochồng will be more concentrated; more water makes a lighter-flavored stoông chồng. Set the pot over medium-high heat và bring it to lớn just under a boil. Once you start khổng lồ see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down to medium-low.
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 khổng lồ take it off the heat a little early or don't get lớn it until a little later, it will be fine. Give it a stir every now and again khổng lồ circulate the vegetables.
Storage: Refrigerate the stoông xã in an airtight container for up lớn 1 week. Freeze for up khổng lồ 3 months.
Emma is a former editor for The Kitchn & a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Chechồng out her trang web for more cooking stories.