HOMEMADE VEGETABLE STOCK
Making stock is a great way to use vegetable trimmings that would otherwise be tossed into the trash.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 3 quarts
Number Of Ingredients 10
Steps:
- In a medium stockpot over medium-high heat, melt butter and olive oil. Add onion, and cook, stirring, until caramelized, about 8 minutes. Add carrots, parsnips, and celery; cook until tender, about 15 minutes.
- Wash and drain chard thoroughly. Chop into 1-inch pieces. Add to the vegetable mixture. Then add 3 quarts plus 2 cups cold water, thyme, parsley, and bay leaf. Bring to a boil, reduce heat, and let simmer about 1 hour; liquid should be highly flavored.
- Remove from heat, and strain stock through a fine sieve, pressing on vegetables to extract juices. Discard vegetables. Stock can be refrigerated for 3 to 4 days or frozen for up to 3 months.
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Sebunya Abaasi
[email protected]I've been making this vegetable stock for years and it's always a hit. It's so flavorful and versatile. I use it in everything from soups and stews to sauces and gravies.
Gibson Simon
[email protected]This is a great recipe for a quick and easy vegetable stock. I always have the ingredients on hand, so it's a lifesaver when I need to make a soup or stew.
MD sohan Sohan
[email protected]I love making this vegetable stock. It's so easy and it always turns out great. I like to freeze it in ice cube trays so I can always have some on hand.
Dennis Cosmos
[email protected]This recipe is a keeper! The stock is so flavorful and versatile. I've used it to make soup, stew, and even risotto. It's a great way to use up leftover vegetables.
Suraya Akash
[email protected]I've never made vegetable stock before, but this recipe made it so easy. The stock turned out delicious and I'm so glad I tried it.
Fareed Shiekh
[email protected]This is my go-to recipe for vegetable stock. It's so easy to make and it always turns out great. I love that I can use it in so many different dishes.
Tiaan Raats
[email protected]I'm not a big fan of vegetable stock, but I thought this recipe was pretty good. The stock was flavorful and rich, and it made a great base for my soup. I would definitely make it again.
MOFFAT ACHY
[email protected]I thought this recipe was just okay. The stock was a little bland for my taste. I think I would have liked it better if I had added more herbs and spices.
smsi suhin
[email protected]This is a great recipe for making vegetable stock. It's easy to follow and the stock turns out really flavorful. I've used it to make soup, stew, and even risotto. It's a great way to use up leftover vegetables.
Piper Gargett
[email protected]I love that this recipe uses all kinds of different vegetables. It makes the stock so flavorful and complex. I also like that it's a vegetarian stock, so I can use it in any dish.
Erwin Castro
[email protected]This vegetable stock is a lifesaver! I always have a batch of it in my freezer. It's so convenient to just pull it out and use it when I need it. It makes cooking so much easier and faster.
Maximiliano Anrubio
[email protected]I've been making vegetable stock for years, but this recipe is by far the best one I've tried. The stock is so flavorful and versatile. I use it in all sorts of dishes, from soups and stews to pasta dishes and casseroles.
Lesley Matlhaga
[email protected]I was really impressed with how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this stock with no problems. It turned out great, too!
Pindi panthers cricket club
[email protected]This vegetable stock is amazing! It's so flavorful and rich, and it makes a great base for soups, stews, and sauces. I've also used it to cook rice and quinoa, and it adds a delicious flavor to those dishes as well.