Vegetable stock that's not brown?!


Question: I bought a container of vegetable stock, 100% vegetarian. Tastes lovely in recipes, but it has a caramel color which spoils the appearance of certain sauces or dishes which I will use the stock as base. Not every dish I make should be a brown color. So, I thought maybe someone would have a recipe for a vegetable stock that is 'light' colored? Or, recommend a brand that is light colored?

Is it just because the veggies simmer so long, and maybe their natural sugars caramalize and that's why it's brown?


Answers: I bought a container of vegetable stock, 100% vegetarian. Tastes lovely in recipes, but it has a caramel color which spoils the appearance of certain sauces or dishes which I will use the stock as base. Not every dish I make should be a brown color. So, I thought maybe someone would have a recipe for a vegetable stock that is 'light' colored? Or, recommend a brand that is light colored?

Is it just because the veggies simmer so long, and maybe their natural sugars caramalize and that's why it's brown?

usually darker colored veggie stocks are made that way by roasting the onions and the garlic before they are added to the water for stock. black peppercorns would also contribute some color... the sugars of the veggies do not caramelize since it does not reach a high enough temperature because it's in water.

to make light colored stock just use your usual aromatic veggies like onions, leeks, garlic cloves, carrots celery etc. but make sure they are completely washed and peeled, And...use white peppercorns instead of black.

Stocks turn brown when they are started with hot water as a general rule. If you want to make your own, get your veggies, cut them up and throw them in a pot of COLD water. Then skim off whatever floats to the top during cooking. Most stocks of any kind have some color though. I've never made a vegetable stock. I usually use canned when I want it. I use Swanson's, and it's usually fairly clear. Not brown.

Try the link below. Vegetable stock should be almost clear unless you are using tomatoe base or certain vegetables which can add color. I don't use commercial vegetable stock because of too many additives I don't want.

Just add some onions, garlic,. carrots, celery. Maybe a few tomatos. Don't add to many carrots though cuz the color will end up orange-ish or brown-ish. You can also add some dried mushrooms but they will can also discolor your broth. Add a sprinkle of sea salt to really enhance the flavor. I also add some bit and pieces of what ever veggies I am using for dinner for the week. Like a little corn (scrape the corn off the cob and boil that) bell peppers (I even do the seeds cuz yer just gonna strain it anyway), zuccini or yellow crooked neck squash etc... Strain the liquid thru a fine holed strainer or cheese cloth.

Just add your fav veggies or flavor the roth to compliment the rest of the meal.

dont use carrots...dont roast your mire poix





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