Knowing which vegetables to use in your vegetable stock can be difficult, but these simple steps will help you make your own vegetable stock.
What You’ll Need
- 2 carrots
- 2 onions chopped
- 3-5 cloves of garlic
- 1/3 cup of mushrooms
- 3 bay leaves
- 8 sprigs of fresh parsley
- 5-6 sprigs of fresh thyme
- 4-8 cups of water
- Pinch of salt and pepper (optional)
- Plop all of your ingredients and the water into a large pot.
- Bring the pot to a boil, stirring frequently.
- Reduce heat and let the vegetable broth simmer for one hour.
- Strain broth and remove veggies.
There are lots of different vegetable stock recipes that you can follow that recommend you using different vegetables like celery, or adding in olive oil. Some recipes also use peppercorns or fennel bulbs.
Some vegetable stock recipes also suggest that you use potatoes, but there are conflicting reports about using potatoes. Generally, it’s suggested that you can add potatoes in small doses and you need to make sure that the peels aren’t in there (or that they’re extremely clean) or else your stock will taste bad. It’s important to note that if you use too many potatoes, you’ll get a cloudy vegetable stock.
You’re more than welcome to use whichever veggies you like in your stock, but these are the ones you should start off with!