Homemade Vegetable Stock Recipe » Use Leftover Vegetable Scraps
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- Опубліковано 8 лип 2024
- Learn how to make a delicious homemade vegetable stock recipe that is loaded with flavor and is perfect to use in soups, stews, and braises.
Vegetable stock is a veggie-based liquid consisting of water and vegetables that are simmered together to make a flavorful broth to use in a myriad of recipes. If you are vegan or even vegetarian, then this is absolutely the recipe for you.
The best way to make vegetable stock is by saving old veggie scraps and freezing them until you have enough to make it. There is no perfect number of leftover veggies to make a stock or broth, it’s whenever you feel like you have enough to make it. In that way, don’t let this recipe be so prescriptive, use what you have when you have enough.
Ingredients for this recipe:
• 3 tablespoons olive oil
• 3-4 roughly chopped yellow onions
• ½ roughly chopped celery bunch
• 10-12 roughly chopped carrots
• 2 roughly chopped leeks
• 10-12 garlic cloves
• 1 to ½ gallons of leftover frozen vegetable scraps
• 1 bunch parsley
• 15-20 fresh thyme sprigs
• 2 bay leaves
• 15-20 black peppercorns
Makes 2 ½ gallons
Prep Time: 5 minutes
Cook Time: 2 hours
Procedures:
1. In a very large pot over low heat add in the olive oil and gently sweat the onions, celery, carrots, leeks, and garlic cloves for 15-20 minutes. Do not brown.
2. Next, add in all of the remaining ingredients and fill the pot up with cold water until it is about 2” over the veggies.
3. Turn the heat up to medium-high and bring to an active simmer.
4. Turn the heat down to low and simmer for 1 hour.
5. Strain the stock and use or store it.
Chef Notes:
Make-Ahead: You can make this recipe up to 3 days ahead of time. Keep refrigerated before using.
How to Store: Cover and refrigerate for up to 7 days. This will freeze very well covered for up to 6 months. Be sure to completely cool the stock before freezing.
How to Reheat: Add your desired amount to a saucepot and cook over low heat until warmed.
Before using your vegetable stock, it is wise to season it with salt and pepper.
Sweating vegetables when cooking means cooking over low heat to soften but not too brown.
It is absolutely fine if your vegetable stock is lighter or darker than mine. - Навчання та стиль
Any first timers be sure to wash your leeks thoroughly as there can be a lot of sand in between the leaves.
First timer here. Thank you!
I’ve been putting that stuff in the freezer for years & making stock with chicken & beef. You have inspired me to make veggie stock! Thanks!
I also freeze corn cobs after I've cut the corn off of them. They're great in a vegetable stock! I've also used one or two cobs in a chicken stock, it was fabulous!
You're a genius. As a kid I always loved sucking the Corn juice out of the cobs when I was done. Can't believe I never thought to do this
@@jakephreel Just don't use too many, or it gives a slightly bitter taste to the stock. Two to three cobs is good. But play around with it, you may like more or less!
I just made about 3 gallons of stock from veggie trimmings I've been saving in the freezer. It was made better with some lemongrass and daikon scraps I had.
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.
Was just looking for a stock recipe, great idea to reuse the veggie scraps, thanks for this video Chef
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.
What a great encourager you are!
God bless!
Amazing! I cannot thank you enough! Great idea about saving the veggie scraps!
did you try it? I'm going to start gathering my scraps for a few weeks and then try. I am looking forward to this and you know it's super tasty if he made 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.
thanks, I was jut looking for a vegetable stock recipe
Love it
Looks delicious. Full watch and support here !
When you pulled out the freezer bag it made me laugh, i save all my kitchen peelings, like you i bag and freeze them as i grow as much of my own veg but i save and freeze all my scraps for my now four storey wormery. Which gives me garden compost high in nutrients for me to grow the following year. Go go great veg....
Should we freeze or fridge the stock afterwards and about how long do they usually last? 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
I put broccoli, like u said all left over vegetables. Thank you
For how long can i have a jamglass with stock in the refrigerator, or well put the stock in plastic boxes so you have made tonse of potions with stock
What do you do to the vegies you boiled?
Chef Billy, What's the difference between Vegetable Stock and Vegetable Soup?
One is just the liquid. The other is liquid and veg. Freeze the broth. Later defrost, add veg, and cook to make veg soup.
Bros, avoid artichoke trimmings as well. When boiled for a prolonged amount of time, they release a lot (a LOT) of bitterness.
Can the sexist and presumptive and exclusionary terms like ‘Bros’ and ‘Dudes be left out of the language on this channel? Please? Keep in mind it’s inaccurate... since most of the viewers are women, and it’s nothing but misogynistic BS. If you don’t understand what I’m saying here then... you are actually the real problem.
@@KMcKee-qn6bo I'm sorry and I fully agree with what you are saying. My sincere apologies if that term offended you or anyone else in any way. I'm actively trying to eradicate all mysoginistic terms and behaviors from myself, including things like "dudes, bros..." when refering to a gender-diverse groups of people. Again, my honest apologies to you and to anyone else who got offended.
Could you let us know where to buy Chinois you have? Thanks.
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?
Everything in this recipe is optional, if you don’t have leeks, you can simply skip it or replace it with more onions, or perhaps green onions. You can simmer for a lesser time, but you’ll lose out on some flavor. You can always come back after it’s strained and cook it down more to concentrate the flavor.
How long can you store this for
How do you store it?
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.
I was told you can use in all stock. Save the tops of leeks you don’t use & save for any stock.
Can you freeze it ?
How would you recommend storing the stock after you make it?
I use a pressure cooker to "can" this stuff. Also, you can freeze it. Though canning will last longer.
Do you add cucumbers and fruit in your stock?
Is it safe to add potato peels to this stock?
Hi Chef; how long will this stock keep if frozen
Potatoes and sweet potatoes, too??
First comment
I did put bellpeppers in it, seriously don't do it, you'll regret it. Its very bitter and funky
My broth tastes bitter, what did I do wrong?
Bell peppers?
@@ChefBillyParisi no sir, maybe the bay leaf?
Why is mine getting bitter... it taste like sh.....
I did only leftovers
Did you put in peppers?
No belpeppers, but 5 or 6 black pepper... and 2 bay leaves