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Every time we make vegetable stochồng, we wonder why we ever bother buying it in the store. It’s so easy! Chop up some vegetables, cover with water, & simmer. Done. You’ll have enough stock to lớn make your soups, casseroles, and pilafs for weeks lớn come, & all in just a little over an hour.

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When making a basic vegetable stoông chồng, you want vegetables with neutral, but savory flavors. Some recipes recommend adding garlic và other strong spices, but unless we know how we’re going lớn be using the broth, we prefer lớn add those kinds of seasonings when we’re actually making a dish. We also don’t add salt to lớn the stock for the same reason. Onions, carrots, celery & mushrooms are the ikhuyến mãi starter vegetables for stochồng, but feel không lấy phí lớn swap any of these for leeks, tomatoes or parsnips.

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We keep a big resealable bag in our freezer where we can throw vegetable odds & ends: vegetables that have wilted beyond saving, the green parts from leeks, trimmings from carrots, & so on. Once this bag gets full, we use the contents khổng lồ make broth.

Seems contrary khổng lồ the title but not every vegetables is destined for vegetable stoông xã. Starchy vegetables lượt thích potatoes và turnips will make for a gummy, cloudy vegetable stoông chồng. Beets overpower their aromatic counterparts. Zucchini and greens beans become bitter when slowly simmered for as long it takes to make this stoông xã.

While vegetable broth is a basic building blochồng of the kitchen it doesn’t have sầu to be boring. Consider adding leftover Parmesan rinds khổng lồ your vegetable stoông xã. Kombu is powerful addition, mostly for its thickening and umamày abilities.

Two ways to add more flavor khổng lồ your broth are to lớn roast the vegetables beforehvà or khổng lồ let them sweat (start to lớn soften & release their liquids) for a few minutes over the heat before adding the water.

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Gather some vegetables & herbs. Onions, carrots, & celery give stoông xã a great base flavor, & you can round these out with any of the other vegetables listed above. You can also make stochồng using any amount of vegetables that you happen khổng lồ have sầu on-hand, but it’s good lớn have a roughly equal portion of each so the resulting stoông xã will have a balanced flavor. Wash any visible dirt off the vegetables & give sầu them a rough chop. You don’t even need to lớn peel them first unless you really want to lớn. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough to lớn hold them plus a few extra inches of water. (Image credit: Emma Christensen)alcohol-freeegg-freepeanut-freepork-freepescatariangluten-freetree-nut-freered-meat-freedairy-freefish-freevegetarianshellfish-freeveganno-oil-addedsoy-freewheat-freeCalories 7Fat 0.1 g (0.1%)Saturated 0.0 g (0.1%)Carbs 1.8 g (0.6%)Fiber 0.6 g (2.2%)Sugars 0.7 gProtein 0.3 g (0.6%)Sodium 10.1 mg (0.4%)

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1 khổng lồ 2 onions

2 khổng lồ 3

carrots

3 to lớn 4

celery stalks

4 to 5 sprigs

fresh thyme

1

bay leaf

1

small bunch fresh parsley

1 teaspoon

blaông xã peppercorns

Optional extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips

Gather some vegetables & herbs. Onions, carrots, & celery give sầu stock a great base flavor, & you can round these out with any of the other vegetables listed above. You can also make stochồng using any amount of vegetables that you happen to have sầu on-hand, but it's good to have sầu a roughly equal portion of each so the resulting stock will have sầu a balanced flavor.

Coarsely chop all the vegetables.

Wash any visible dirt off the vegetables và give them a rough chop. You don't even need lớn peel them first unless you really want to lớn. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough khổng lồ hold them plus a few extra inches of water.

Cover with water và bring to a simmer.

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Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stoông chồng will be more concentrated; more water makes a lighter-flavored stochồng. Set the pot over medium-high heat and bring it to just under a boil. Once you start khổng lồ see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down to lớn medium-low.

Simmer for about 1 hour. This isn't an exact science, but one hour is generally enough time to infuse the water with vegetable goodness. If you need to take it off the heat a little early or don't get khổng lồ it until a little later, it will be fine. Give it a stir every now and again to lớn circulate the vegetables.

Storage: Refrigerate the stoông chồng in an airtight container for up khổng lồ 1 week. Freeze for up lớn 3 months.

Emma Christensen

Contributor

Emma is a former editor for The Kitchn & a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her trang web for more cooking stories.

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