Veggie Là Gì

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

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When making a basic vegetable stock, you want vegetables with neutral, but savory flavors. Some recipes recommend adding garlic và other svào spices, but unless we know how we’re going to lớn 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 salt to lớn the stock for the same reason. Onions, carrots, celery and mushrooms are the igiảm giá starter vegetables for stochồng, but feel free to swap any of these for leeks, tomatoes or parsnips.

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We keep a big resealable bag in our freezer where we can throw vegetable odds và ends: vegetables that have 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 lớn the title but not every vegetables is destined for vegetable stochồng. Starchy vegetables like potatoes and 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 khổng lồ make this stochồng.

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

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

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Gather some vegetables và herbs. Onions, carrots, & celery give sầu stochồng a great base flavor, và 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-hvà, but it’s good to lớn have a roughly equal portion of each so the resulting stochồng will have sầu a balanced flavor. Wash any visible dirt off the vegetables và give sầu them a rough chop. You don’t even need to peel them first unless you really want lớn. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough khổng lồ 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%)

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1 to lớn 2 onions

2 khổng lồ 3

carrots

3 lớn 4

celery stalks

4 lớn 5 sprigs

fresh thyme

1

bay leaf

1

small bunch fresh parsley

1 teaspoon

blaông xã peppercorns

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

Gather some vegetables and herbs. Onions, carrots, and celery give stochồng a great base flavor, & you can round these out with any of the other vegetables listed above. You can also make stoông xã using any amount of vegetables that you happen khổng lồ have on-hvà, but it's good khổng lồ 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 và give them a rough chop. You don't even need 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 khổng lồ hold them plus a few extra inches of water.

Cover with water và bring to a simmer.

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Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stoông chồng. Set the pot over medium-high heat and bring it to lớn just under a boil. Once you start lớn see some bubbling around the edges of the pot & a few wisps of steam on the surface, turn the heat down to 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 khổng lồ take it off the heat a little early or don't get to it until a little later, it will be fine. Give it a stir every now & again to circulate the vegetables.

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

Emma Christensen

Contributor

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