Welcome to our world of culinary mastery, where we share my recipe for homemade vegetable stock. Chefs liquid gold made from vegetable offcuts. It is one of the most accessible stocks and a great way to use up vegetable offcuts and herb stalks.

I always make vegetable stock for vegetable-based soups, casseroles, and classic tomato sauce. It’s way better than using water and so easy to throw together. Homemade vegetable stock you can make with minimal effort involved.

Suppose you’ve wondered how top-tier chefs infuse their vegetable dishes with rich, robust, almost magical flavors. Well, you’re in luck. We will reveal the key ingredients and secrets to making delicious homemade vegetable stock.

Homemade Vegetable Stock Ingredient Deep Dive

In the pursuit of mastering vegetable stock at home. Understanding the components that make up this straightforward stock is essential. Using vegetable offcuts and primary aromatics is a combination for success. As any seasoned chef will tell you, don’t waste anything.

Fish Stock Ingredients

• 3 cups Vegetable offcuts, and brown onion skins.
• 1 cup White wine ½ reduced (optional).
• Fresh herbs rosemary, thyme, or sage.
• 6 Garlic cloves or peelings.
• 2 Bay leaves fresh or dried.
• 1 tsp Whole peppercorns.
• Cold water, enough to cover all the ingredients.
• Optional ingredients Star anise, fennel or coriander seeds.

Homemade Vegetable Stock The Fail Proof Method

When making vegetable stock and using leftovers, I wouldn’t add some vegetables: potato or sweet potato skins, pumpkin skins, or seeds. These will dissolve and make the stock gritty and cloudy. You can also add any other leftovers you have on hand, simplicity and reducing food.

• Vegetable Offcuts — Steal the spotlight when making vegetable stock. Cost-effective, indispensable, and simplistic. Use a variety of offcuts: bell peppers, garlic skins, onion skins, and cores. Green beans, cabbage, asparagus, broccoli, cauliflower, and celery offcuts. Fresh herb stalks and bits. Carrot, parsnip, and leek peelings.

• Flavor Enhancers — Aromatic ingredients like whole peppercorns, garlic, bay leaves, star anise, fresh fennel offcuts, or a tablespoon of tomato paste. This can take your stock to the next level. These elements provide the complexity and depth of flavor that distinguishes restaurant quality vegetable stock.

• The Role Of Liquid — Cold water and reduced white wine create a foundation with a subtle fruity acidity. Though optional, wine is recommended for an extra layer of complexity.

By understanding these components, you’ll be better equipped to master homemade vegetable stock. You’ll reach restaurant quality standards and unlock a world of gourmet possibilities.

Vegetable Stock The Fail Proof Method

Experience the simplicity of clean and clear vegetable stock with our fail-proof method. No roasting or browning is required. This easy-to-follow method requires minimal simmering, ensuring success every time. Build your culinary prowess with this foundational technique to mastering vegetable stock.

Preparing The Vegetables

1. Preparing Vegetable Offcuts — Wash the offcuts under cold water to remove any dirt or debris. Place them into a large, heavy-based pot or saucepan. Consider extra fresh or dried herbs like oregano, sage, or chives. You could also add an onion, carrot, or celery stalk.

Aromatic Addition

2. Add Aromatics — Crush the garlic first, and add peppercorns, bay leaves, fresh thyme, and parsley to the pot. I’ve experimented with star anise, fennel, or dill seeds for a unique taste. These will add underlying flavors that pop into the finished stock.

Understand The Liquid Component

3. Cold Water And Wine — Use cold water as the primary liquid. Add enough to cover the ingredients. Add 1 cup of reduced white wine.

Cooking Out The Vegetable Stock

4. Simmer With Precision — Bring the stock to a gentle simmer, avoiding a rolling boil, which can make the stock bitter. Simmer for 20-25 minutes.

Finishing To Perfection

5. Strain With Ease —Strain the stock through a fine mesh sieve into glass bowls and let it sit for 10 minutes to cool.

6. Cool And Store — Use the fish stock within 4-5 days. I then place it into snap-lock bags and freeze it for later use. That way, I’ve got homemade vegetable stock on hand.

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you, here is a handy little unit converter tool for cooking without guesswork.

A Chef’s Touch Homemade Vegetable Stock In Minutes

5 from 1 vote

PREP TIME: | 10 minutes mins

COOK TIME: | 25 minutes mins

TOTAL TIME: | 35 minutes mins

SERVINGS: | 30 portions

AUTHOR: | Shannon The Helpful Chef

PIN PRINT RECIPE

DESCRIPTION

DISH SUMMARY

Discover the magic of homemade vegetable stock with a chef's touch in minutes. Effortlessly transform offcuts into liquid gold- easy, fast, fantastic flavor.

Equipment

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  Cookware
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  Kitchen Gadgets
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  Kitchen Knives

Ingredients

1x2x3x

METRICUS CUSTOMARY

• ▢ 3 cups Vegetable offcuts, and brown onion skins
• ▢ Fresh herbs rosemary, thyme, or sage
• ▢ 6 cloves Garlic and skins
• ▢ 2 Bay leaves fresh or dried
• ▢ 1 tsp Whole peppercorns
• ▢ 1 cup White wine ½ reduced optional
• ▢ Cold water enough to cover all the ingredients
• ▢ Star anise, fennel, or coriander seeds optional ingredients

Instructions

SHOWHIDE

• Preparing Vegetable Offcuts — Wash the offcuts under cold water to remove any dirt or debris. Place them into a large, heavy-based pot or saucepan. Consider extra fresh or dried herbs like oregano, sage, or chives. You could also add an onion, carrot, or celery stalk.

  Add Aromatics — Crush the garlic first, and add peppercorns, bay leaves, fresh thyme, and parsley to the pot. I’ve experimented with star anise, fennel, or dill seeds for a unique taste. These will add underlying flavors that pop into the finished stock.
  
• Cold Water And Wine — Use cold water as the primary liquid. Add enough to cover the ingredients. Add 1 cup of reduced white wine.
  
• Simmer With Precision — Bring the stock to a gentle simmer, avoiding a rolling boil, which can make the stock bitter. Simmer for 20-25 minutes.

  Strain With Ease —Strain the stock through a fine mesh sieve into glass bowls and let it sit for 10 minutes to cool.

  Cool And Store — Use the fish stock within 4-5 days. I then place it into snap-lock bags and freeze it for later use. That way, I’ve got homemade vegetable stock on hand.
  

Chef Tips

• Brown Onion Skins — Save those brown onion skins. When incorporated into vegetable stock, they not only infuse flavor. They also lend a beautiful, deep brown color.
• Vegetables Not To Use — I skip using potato and sweet potato skins, pumpkin skins, and seeds. These will dissolve and make the stock gritty and cloudy. I also won’t use purple cabbage offcuts. They will stain your vegetable stock a crazy purple color.
• White Wine — Reducing the white wine burns off the alcohol, preventing the vegetable stock from tasting bitter.

Cooking Out The Stock — Boiling or simmering the vegetable for too long can make the stock bitter. The bitter flavor can’t be removed.

A CHEFS TOUCH WHEN MAKING HOMEMADE VEGETABLE STOCK

• Embrace Simplicity — Keep it simple. Allow the natural flavors to shine. A handful of well-chosen vegetable offcuts, a dash of herbs, and a hint of garlic can create a versatile and delicious stock.
• Balancing Act with Herbs — Strike a balance with herbs. A bay leaf, a thyme sprig, and a touch of sage can work wonders. Be cautious not to overpower with dried herbs; let the herbs complement, not dominate.
• Mindful Simmering Time — Simmer, don’t boil. Allow the flavors to mingle at a gentle simmer. A rapid boil risks muddying the flavors. Timing is critical in coaxing out the essence of each ingredient. If simmering too long, you’ll end up with a bitter stock.
• Experimentation Encouraged — Embrace experimenting with other flavors. Add unique twists based on your culinary preferences. A dash of soy sauce, a splash of your favorite BBQ sauce, or a sprinkling of smoked paprika. It can elevate your stock to new heights.

Nutrition

Serving>1portion | Calories>18kcal | Carbohydrates>3g | Protein>0.2g | Fat>0.05g | Saturated Fat>0.01g | Polyunsaturated Fat>0.01g | Monounsaturated Fat>0.02g | Sodium>2mg | Potassium>60mg | Fiber>1g | Sugar>1g | Vitamin A>1IU | Vitamin C>2mg | Calcium>7mg | Iron>0.1mg

COURSE:

Sauces

CUISINE:

French

KEYWORD:

Roasted Vegetables

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Vegetable Offcuts

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Vegetable Stock

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