Staple Corner: How to Make Your Own Vegetable Stock

Many recipes call for vegetable stock instead of water. It's easy to make your own and a good way to use up vegetables that have lost their freshness. The use of vegetable stock enhances the flavor and nutritional value of soups, dals, stews and other dishes. Pretty much any vegetable can be used, including scraps and trimmings, though it is best to avoid vegetables that have a strong flavor, such as cabbage, broccoli, cauliflower and radishes. Use roughly equal amounts of vegetables and water.

Homemade Seasoned Vegetable Stock

Recipe by Lisa Turner Published on April 1, 2007 A simple homemade seasoned vegetable stock adds depth of flavor and nutrition to soups, stews and all kinds of rice, bean or vegetable dishes, and can be frozen in portions for future use — a great way to use up vegetables that have lost their freshness, including scraps and trimmings, and other mild tasting vegetables can be easily substituted — use roughly equal amounts of vegetables and water Print this recipe Ingredients: 2 tablespoons butter or oil 3 large carrots, coarsely chopped 2 large celery stalks, coarsely chopped 1 potato, cut into cubes 5 to 8 mushrooms, choppeds 1 onion, coarsely chopped 1 small turnip 1 small parsnip 12 cups water 1 bay leaf 2 tablespoons coriander seeds 2 teaspoons cumin seeds 1/2 teaspoon fresh cracked black pepper 1/2-inch piece fresh ginger, sliced 3 whole cloves 2 teaspoons sea salt 1 tomato, chopped Instructions: Heat the butter or oil in a large stockpot over medium-high heat. Add the vegetables and cook slowly for about 15 minutes, stirring occasionally. Add the water and remaining ingredients and bring to a boil over high heat. Reduce the heat to low, partially cover, and simmer for about 1 hour. Strain the stock and discard the vegetables. I divide the stock into one or two cup portions and freeze in small Ziploc bags. Makes about 12 cups of vegetable stock