Rich Homemade Vegetable Stock Recipe
This easy vegetable stock recipe is rich in flavor and can be used in many different types of gourmet dishes.
Cooking stock is far from a daunting task, in all honesty it's actually a valuable reward for the time spent in the kitchen. Yes, it may take 3 - 4 hours cooking time but come on you can't tell me that your unable to find something else to do while it simmers on very low heat.
If you make it one time you have enough to last awhile. Im sure there are some instances when you might be better off by getting some canned stock, but not very often.
Here's how to make a vegetable stock recipe that's quick and easy that will benefit you in so many different ways.
INGREDIENTS COOKWARE
| 2 Medium sized Yellow Onions
1 Garlic Bulb
2 Yellow Onions
3 Carrots
3 Celery Stalks
3 Leeks, (White Part Only)
10 Oz. White Mushrooms
1/4 C. Chopped Fresh Parsley
2 Bay Leaves
12 Black Peppercorns
1 tsp. Salt
2 Medium sized Potatoes
2 TBS Fresh Thyme
1 TBS Olive Oil |
Ladle
Dry measuring spoons
Large Stock Pot
Knife
Fine Mesh Sieve or Collander with Cheese Cloth
Large Bowl
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Preparing your Homemade
Stock Recipe.
When cutting your vegetables remember to cut them in semi large pieces because of how long they are cooking for.
You can add different vegetables for variety. Some examples :Squash, Zuchinni, green onion, green beans, sweet potatoes and beans.
Some peels from vegetables can add a rich flavor to your homemade stock. For example: potato peels, onion peels and garlic peels. Make sure all peels and vegetables are washed first.
Cut the ends off of and cut them in 1/4's or 1/8's, save the peels for the stock.
Cut the top off of a garlic bulb and cut in half, save the peels.
Peel and cut the top off of 3 carrots and cut them in 2 inch pieces. Discarding peels and top.
Slice the bottom part of 3 leeks and discard it. Slice the white part of the leeks into 2 inch pieces. Save the green part for another recipe.
Cut the leaves off of 3 celery stalks and discard them. Slice the celery into 2 inch pieces.
Slice 2 potatoes into quarters.
Slice each mushroom in half.
Making a Vegetable Stock Recipe.
Add 1 TBS olive oil to a large stock pot and heat to medium high.Add onions, garlic, leeks and white mushrooms to the stock pot, cover and saute for about 6 minutes. Stir Occasionally.After 6 minutes add enough ice cold water to to double the amount of solids. Adding cold water to the stock recipe will help pull the flavors of the vegetables out.Now turn the heat on high till it starts to boil.While waiting for the water to boil add the rest of the ingredients. Give it a good stir.When your homemade stock starts to boil reduce the heat to a low simmer you only want a few bubbles rising per second.You want to continue simmering for 2 1/2 - 3 hours. Stirring Occasionally.After 2 1/2 hours check it, do a taste test, if you feel it needs a little more time, simmer it down some more.When it's ready you will need a fine mesh sieve or a colander with a cheese cloth, place it over a bowl or another large pot, scoop the solids out of the stock and place them in the sieve, now gently press the solids down to extract the juices then discard the solids do this till there is little or no solids left then pour the rest of the stock through the sieve.When your done, you want to cool your vegetable stock recipe down as fast as possible, my suggestion would be to emerse the pot into a sink with ice water till it's cooled. Adding a lot of hot liquid that puts off this much steam before cooling it down can destroy your fridge.You can refridgerate this stock for 3 weeks or freeze it for up to 6 months.A good idea if your using it on anything other than soup would be to simmer it down a little more and pour it into ice cube trays then after frozen toss them in a ziploc baggie. Now you can use them in portions per dish.
Now that your finished, It is'nt very hard
to make a vegetable stock recipe, is it? ;)
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