Vegetable Stock- a step-by-step method

the bare min Yum! Vegetable stock. Canned vegetable stock cannot even begin to flavour your food as well (or as cheaply) as homemade stock. It is so versatile and so easy to make that I honestly don’t know why anybody would buy the stuff in cans. You don’t have to go running to the store to buy vegetables to make vegetable stock. USE WHAT YOU HAVE IN THE HOUSE! You can even use vegetable scraps to make the stock. Carrot tops, ends of celery, broccoli stems etc. can be frozen and then pulled out to make your stock. Yes, I know those items also make excellent compost, and if you’re an avid gardener (like me!) you will just go to the store and buy vegetables to make stock in order to make sure that your Summer harvest tomatoes are well fed. My point is you don’t have to throw anything out, you can use scraps, you can usually just use what you have in your fridge.

That being said, there is a bare minimum of ingredients you need to make a reasonable stock. I do realize that the more types of veg you put in your stock, the richer it will taste, but you can still make veggie stock that is far superior to anything canned with a few simple ingredients. The picture (above) illustrates my point. To make a vegetable stock all you need are three carrots, three stalks of celery, a garlic clove, a sweet onion (but any type of onion will do), enough water to cover the cut up veg, a cutting board, a knife and a stock pot. There are no seasonings like salt or pepper in a stock. You are going to use this stock to make another recipe, that is why it is a stock — it is never served on its own! If you add salt/pepper/other spices you have made a broth. Yup. Salt and pepper are really the only difference between a vegetables stock and a vegetable broth. This is not true of chicken/beef/pork broth stock. Animals stock is made from bones where animal broth is made using the whole carcass (or pieces of carcass) meat included. But I digress, you really want to know how to make stock! (more below the cut)

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