Vegetable stock?!
Vegetable stock?
How to make nutricious vegetable stock?
Answers:
I do much like CelticTejas, where I differ is I always start with Olive oil on the bottom of the pot and add some Vodka. That way the flavor components that are oil and alcohol soluble are released making a deeper flavored broth.The booze cooks off of course
For 10 litres of veg stock, stick 4 carrots a head of celery, 5 spigs of thyme, 3 onions cut in half, 2 heads of garlic cut lenghways, 7 pepper corns(black), some leek, cabbage is ok to, not too much though, 2 tomatoes(on the overipe side), and water, put in a big pot and bring to boil, then simmer for half a day, strain and use. yumm
I save veggie scraps in a ziplock bag in my freezer until I get a good size batch. Using a large pot, add them & water bring to a boil, simmer until veggies are tender. Add seasonings of choice. I use Garlic, Salt & Pepper. Strain the mixture, put in to serving size freezer containers(2 cups) will last in freezer for 6 months.
This stock varies each time it's made as to what veggies I have been using in my meals.
As a former chef and occasional vegetarian, I recommend most of the same procedures as the others, but start by adding a bit of veg oil to the pot, start with the onions and carrots, saute them until they start to brown, add you other veg, I like celery, mushrooms, leeks, tomatos are fine add a bit of tomato paste, herbs and bay leafs, don't add salt as it should cook for 2-3 hours, strain.
If you like before you chill it, buy some disposable ice cube trays or go to a dollar store and see if they have them or the bags you can fill to make ice cubes, freeze some of the stock, when you need a bit just add a cube to your dish or meal prep, and it will perk up your dish.
Use Vegetable Bouillon cubes, they work very well for making vegetable stocks and you can pick them up at almost any supermarket.