Easy Vegetable Stock

Easy Vegetable Stock
Easy Vegetable Stock
It was a challenge for me to write a recipe for vegetable stock, because in truth, mine is different every time. I am inspired to make it whenever I am prepping lots of veggies, and I realize that what I have left over—the tops of four leeks, three parsnip stubs, carrot peels and tips, and a pile of parsley stems—is almost everything I need to make a great stock. When faced with the decision to capture these flavors so they can become the foundation for future delicious soups, stews, or beans, versus adding them to my compost pile, I try to choose the former. Once you experience how much better your recipes turn out with homemade stock (not to mention how much money you save and how many cartons you keep out of the trash), youÂ’ll get more motivated. I usually keep a bag in the fridge where I save my veggie scraps, and when it gets big enough, I set my pot on the stove. The recipe below is simple and easy. You can also add corncobs, potato skins, mushroom bottoms, and even tomatoes. If you have a huge stockpot, as I do, you can easily double or triple this recipe. I keep as much stock in the refrigerator as I plan to use within 5 days and freeze the rest. —Myra
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 2 qt/2 L
Soup/Stew Onion Celery Carrot Parsnip Vegan Parsley
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 1 large onion (or more), cut into 1- to 2-in/2.5- to 5-cm chunks (or 3 leeks, thickly sliced)
  • 2 to 4 garlic cloves, cut in half (no peeling necessary)
  • 2 to 6 celery stalks (tops ok), cut into 2- to 4-in/5- to 10-cm pieces
  • 2 to 4 carrots, cut into 1- to 2-in/2.5- to 5-cm pieces
  • 1 bunch parsley, and more stems if available (stems are especially flavorful)
  • 1 parsnip, chopped into 1- to 2-in/2.5- to 5-cm pieces (optional)
  • 4 to 6 sprigs fresh thyme or 1 tsp dried thyme

Preparation In a large stockpot, combine the onion, garlic, celery, carrots, parsley, parsnip, peppercorns, bay leaves, and thyme with 4 qt/3.8 L water. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 1 hour, stirring occasionally. Uncover the pot and simmer for another 20 minutes to slightly reduce the stock to intensify the flavor. Remove from the heat and let cool for at least a half hour before straining. The stock can be refrigerated, covered, for up to 1 week and frozen for up to 1 year. 1 cup/240 ml: Calories: 15, Fat: 0g, Carbs: 4g, Protein: 1g, Sodium: 60mg, Vitamin A: 40% Nutritional analysis provided by Chronicle Books Reprinted with permission from Straight from the Earth: Irresistible Vegan Recipes for Everyone by Myra Goodman, Marea Goodman. Copyright © 2014 by Myra Goodman, Marea Goodman. Published by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Preparation In a large stockpot, combine the onion, garlic, celery, carrots, parsley, parsnip, peppercorns, bay leaves, and thyme with 4 qt/3.8 L water. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 1 hour, stirring occasionally. Uncover the pot and simmer for another 20 minutes to slightly reduce the stock to intensify the flavor. Remove from the heat and let cool for at least a half hour before straining. The stock can be refrigerated, covered, for up to 1 week and frozen for up to 1 year. 1 cup/240 ml: Calories: 15, Fat: 0g, Carbs: 4g, Protein: 1g, Sodium: 60mg, Vitamin A: 40% Nutritional analysis provided by Chronicle Books Reprinted with permission from Straight from the Earth: Irresistible Vegan Recipes for Everyone by Myra Goodman, Marea Goodman. Copyright © 2014 by Myra Goodman, Marea Goodman. Published by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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