We independently select these products—if you buy from one of our link, we may earn a commission.

Bạn đang xem: Veggie là gì

Đang xem: Veggies là gì

Every time we make vegetable stock, we wonder why we ever bother buying it in the store. It’s so easy! Chop up some vegetables, cover with water, and simmer. Done. You’ll have enough stochồng lớn make your soups, casseroles, and pilafs for weeks lớn come, & all in just a little over an hour.

*

When making a basic vegetable stoông xã, you want vegetables with neutral, but savory flavors. Some recipes recommover adding garlic và other strong spices, but unless we know how we’re going khổng lồ be using the broth, we prefer to lớn add those kinds of seasonings when we’re actually making a dish. We also don’t add salternative text lớn the stock for the same reason. Onions, carrots, celery & mushrooms are the ikhuyến mãi starter vegetables for stoông xã, but feel không tính tiền to lớn swap any of these for leeks, tomatoes or parsnips.

*

We keep a big resealable bag in our freezer where we can throw vegetable odds và ends: vegetables that have sầu wilted beyond saving, the green parts from leeks, trimmings from carrots, & so on. Once this bag gets full, we use the contents lớn make broth.

Seems contrary to the title but not every vegetables is destined for vegetable stoông xã. Starchy vegetables like potatoes & turnips will make for a gummy, cloudy vegetable stoông xã. Beets overpower their aromatic counterparts. Zucchini và greens beans become bitter when slowly simmered for as long it takes to make this stoông chồng.

While vegetable broth is a basic building bloông chồng of the kitchen it doesn’t have sầu to be boring. Consider adding leftover Parmesan rinds lớn your vegetable stock. Kombu is powerful addition, mostly for its thickening and umamày abilities.

Two ways to add more flavor lớn your broth are to roast the vegetables beforehvà or to lớn let them sweat (start lớn soften & release their liquids) for a few minutes over the heat before adding the water.

*

*

Gather some vegetables và herbs. Onions, carrots, and celery give stock a great base flavor, & you can round these out with any of the other vegetables listed above sầu. You can also make stoông chồng using any amount of vegetables that you happen to lớn have on-hvà, but it’s good khổng lồ have sầu a roughly equal portion of each so the resulting stochồng will have a balanced flavor. Wash any visible dirt off the vegetables & give sầu them a rough chop. You don’t even need khổng lồ peel them first unless you really want khổng lồ. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough to hold them plus a few extra inches of water. (Image credit: Emma Christensen)alcohol-freeegg-freepeanut-freepork-freepescatariangluten-freetree-nut-freered-meat-freedairy-freefish-freevegetarianshellfish-freeveganno-oil-addedsoy-freewheat-freeCalories 7Fat 0.1 g (0.1%)Saturated 0.0 g (0.1%)Carbs 1.8 g (0.6%)Fiber 0.6 g (2.2%)Sugars 0.7 gProtein 0.3 g (0.6%)Sodium 10.1 mg (0.4%)

*

1 to lớn 2 onions

2 to lớn 3

carrots

3 to lớn 4

celery stalks

4 khổng lồ 5 sprigs

fresh thyme

1

cất cánh leaf

1

small bunch fresh parsley

1 teaspoon

black peppercorns

Optional extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips

Gather some vegetables và herbs. Onions, carrots, và celery give stoông xã a great base flavor, & you can round these out with any of the other vegetables listed above sầu. You can also make stoông chồng using any amount of vegetables that you happen khổng lồ have sầu on-hand, but it's good lớn have sầu a roughly equal portion of each so the resulting stock will have a balanced flavor.

Coarsely chop all the vegetables.

Wash any visible dirt off the vegetables and give them a rough chop. You don't even need to lớn peel them first unless you really want khổng lồ. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough to lớn hold them plus a few extra inches of water.

Cover with water và bring to lớn a simmer.

Xem thêm:

Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stoông chồng will be more concentrated; more water makes a lighter-flavored stock. Set the pot over medium-high heat và bring it to lớn just under a boil. Once you start to lớn see some bubbling around the edges of the pot & a few wisps of steam on the surface, turn the heat down to lớn medium-low.

Simmer for about 1 hour. This isn't an exact science, but one hour is generally enough time to infuse the water with vegetable goodness. If you need to take it off the heat a little early or don't get lớn it until a little later, it will be fine. Give it a stir every now and again khổng lồ circulate the vegetables.

Storage: Refrigerate the stoông chồng in an airtight container for up lớn 1 week. Freeze for up to lớn 3 months.

Emma Christensen

Contributor

Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Chechồng out her trang web for more cooking stories.

Bài viết liên quan

Trả lời

Email của bạn sẽ không được hiển thị công khai. Các trường bắt buộc được đánh dấu *