Do you love saving money? Do you hate throwing out vegetable trimmings? Are you looking to add depth of flavor to enhance your dishes? Then this recipe is for you. By using vegetables, and saving vegetable trimmings, you can create a delicious and nutritious broth that can be used in soups, sauces, gravy, and any other savory recipe that calls for water or stock as an ingredient.
Hey everyone, it’s Nate here. The best vegetable stock that I ever learned to make was while working as a chef de partie at Bouchon Bistro in Beverly Hills, CA. Up until this point in my life, I thought that vegetable stock was useless and that it tasted like watery onions. Of course, this was before I went vegan and before I learned Thomas Keller’s technique of making vegetable stock.
After learning this technique my view of veg stock totally changed and so will yours!
Begin by chopping vegetables very small in a food processor. This will allow the flavors to develop deeper. This also breaks down the cell walls of the vegetables, allowing for nutrients and flavors to release easily.
Vegetable Skins and Roots Do Not Add Flavor
Please do not put skins and roots into vegetable stock. This is a common mistake made by many people. We have even seen professional bloggers and chefs telling other people to put the skins and roots in. Skins and roots do not add flavor. Try eating an onion or garlic skin, and biting into to butt end of a celery stalk. You will taste an unpleasant hint of dirt and grit, not to mention skins contain harmful chemicals and pesticides, especially if not organic.
Another important pro tip is to always think of water as an actual ingredient. This is important, especially when making stock. Be sure to use the highest quality water. We like to use triple filtered reverse osmosis water for the best tasting result. If you do not have access to this, a distiller, or simple filter will help the quality of water you use.
Best When Fresh
Vegetable stock is always best when used fresh, and should be made as fresh as possible. If you do decide to make stock ahead of time, allow to cool properly before placing a lid on top. Not doing so could cause foodborne illness and spoil quicker if improperly stored. You can store this broth in your fridge for up to 3 days, but again is best when used immediately.
If you are ready to make the Best Vegetable Stock, start preparing the ingredients below. Making your own stock will save you money. Your family and friends will love the depth of flavor homemade stock brings to your meals. Comment below and lettuce know what types of dishes you used this vegetable stock recipe for.
If you tried one of our recipes or found our articles helpful, lettuce know in the comments below how it turned out!
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Luna & Nate