Learn how to make a delicious homemade vegetable stock recipe that is loaded with flavor and is perfect to use in soups, stews, …
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Homemade Vegetable Stock Recipe » Use Leftover Vegetable Scraps
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Finally someone that gives a straight Forward recipe
I put broccoli, like u said all left over vegetables. Thank you
My broth tastes bitter, what did I do wrong?
What can I use to replace leeks please.
My son has a 2 1/2 hour exam and has to make almost everything from scratch can this stock simmer at a lesser time please?
Looks fantastic. I make stock every week, although I like to stick to onions, celery, carrots and leeks. It's criminal to think that people throw these scraps away.
Why is mine getting bitter… it taste like sh…..
I did only leftovers
What do you do to the vegies you boiled?
Do you add cucumbers and fruit in your stock?
Can you freeze it ?
I like to finely chop or grate my veg scraps in the food processor to make stock as I feel I get more flavour out faster (I rarely need to simmer more than an hour).
Doesn't look pretty whilst it cooks but once strained through the chinois you have beautiful stock!
Just make sure to partially thaw before using the food processor otherwise you risk breaking a blade! 😳
I also often keep the water used to cook veg like green beans, corn, etc as it has loads of flavour! I freeze it and use that as my liquid base topping up with water as needed. Just be careful not to add too much salt whilst your broth is simmering! I usually don't put any extra salt in my broth as I prefer to adjust the seasoning in the final dish instead.
Could you let us know where to buy Chinois you have? Thanks.
I have always saved my peelings and put them in the freezer, when I get enough I make stock . I also keep the stems of mushrooms and make a mushroom stock. It's so flavorful
How do you store it?
I did put bellpeppers in it, seriously don't do it, you'll regret it. Its very bitter and funky
Should we freeze or fridge the stock afterwards and about how long do they usually last? Thanks!
I'm confused about the dark green leek tops. Should I throw them out or use them only in veggie stock but not in roasted chicken stock? I'm using your recipe today for chicken stock.
Excellent advice. Even though I haven't yet made vegetable stock (I've a lot of experience using chicken and beef stock), I like my stocks to be plain – no seasoning or strong flavors. Thus, I wouldn't include garlic in the stock. If I need garlic in a recipe, I can add it at that time. That's also the reason why I don't add salt to my stocks.
I also reduce my stocks to about 1/4 of their volume and then I freeze 1/4 cup portions of the finished product. Each portion then represents 1/4 cup of stock. I feel I'm able to control the "strength" of the stock according to the particular dish I'm cooking.
Cheers and thanks for posting.
Any first timers be sure to wash your leeks thoroughly as there can be a lot of sand in between the leaves.
How long can you store this for
Hi Chef; how long will this stock keep if frozen