Vegetable Stock
photo by littlemafia
- Ready In:
- 2hrs 5mins
- Ingredients:
- 4
- Yields:
-
2 litres of stock
ingredients
- vegetable peels, well-washed, enough to fill a large stockpot (10-litre)
- 2 liters water, enough to cover the vegetables
- 1 bay leaf
- peppercorn
directions
- Place the vegetables in the stockpot, add 2 litres of water, a bay leaf and some peppercorns, and simmer, covered, over a low heat for 1-2 hours.
- Strain and freeze in small portions (about 1 cup/8 fluid ounces).
- If you run out of stock, use water, and add a teaspoonful of soy sauce, miso paste or Vegemite, and a bayleaf.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Simple, good & smart! I made the mistake of buying a large quantity of store brand frozen veggies on sale & after the wife & I tried them we were extremely disappointed, I got them at a great price but they were terrible...I was stuck with bags of them. I was going to throw them out but I searched out Veg stock & found this! Thank you! After cooling I measure out 1 cup & poor into ice cube trays & I am set anytime I need to make rice or my famous chili.
-
Thank you for posting this. I would have never thought to save what I call "veggie waste". I saved zucchini ends, carrot tops and peels, yellow onion skins and tops and bottoms, same with green onions, celery leaves and tops and bottoms. I even added veggies that were "sort of" starting to rot. I soaked everything in cold water, swishing it around to make sure it was all very well cleaned. Ran it through a coliander and then put it all in a huge stockpot, filled with water. Added 2 bayleaves and about 15 turns of my peppercorn grinder. Brought it all to a boil and then simmer it for 2 hours. Last 30 minutes I did about 3-4 turns of my sea salt grinder. I used it in place of chicken broth, adding a few cubes of chicken bouillon and it turned out fantastic. thank you!!!
-
It's going to be hard remembering to save up for this stock. After being used to throwing it away for so long it might take awhile to get the habit. I used celery root,carrot,onions and I even found a dried orange pepper in my fridge. So mine was a bit orange colored. I'll make this again and I can't wait for the summer and the big variety of veggies. Thanks for sharing. Taste even better the second day.
-
I saved up broccoli stalks, carrots, onions, mushroom stems, eggplant ends and pieces, corn cobs, etc and threw it in a pot with the peppercorns and bay leaves. After 2 hours, I tasted the broth, and it tasted very watered down. So I took the lid off and reduced it a little. This helped significantly. This will be nice to add to rice or soups. Made for Zaar Stars. *I continued to cook it, and after 4 hours, it is devine! Had to revise my rating!
see 10 more reviews
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
<br>
<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!