GARDEN VEGETABLE STOCK
You can always used canned vegetable stock if you feel like it, but homemade stock is a great way to use up random vegetables that might be lurking in your refrigerator. In this recipe, the vegetables and herbs were selected to compliment the fresh flavor of spring peas, but feel free to substitute with others.
Ingredients
- 4 carrots cut into 1 inch cubes (no need to peel)
- Carrot tops from carrots roughly chopped
- 4 stalks celery use inner leaves if you have them cut into 1 inch cubes
- 1 onion peeled and quartered
- 4 cloves of garlic skin left on and smashed
- 6 mushrooms cleaned and halved
- 2 green red, or yellow peppers, seeds removed, quartered
- Fresh herbs of your choice basil, tarragon, oregano, thyme, lovage, etc.. Use two nice big handfuls.
- Salt and pepper to taste
- Enough water to cover the vegetables & herbs.
Instructions
- Prepare all ingredients and place in a large stockpot.
- Cover with cold water, bring to boil, and simmer for about one hour.
- Strain off solids and use or cool until ready to use.
Notes
HORSING AROUND
You can be as adventurous as you like with this stock, and substitute all kinds of vegetables for what is listed above. Just be wary of those that are extremely strong flavored or that might surprise you with a sulfurous taste (like broccoli, cauliflower, or brussels sprouts). Leeks are excellent in stocks as long as you make sure and clear all the sand out from inside. You can use the green parts that you would normally throw away. Get crazy! I mean, what’s the worst that can happen?
Stock freezes very well, so if you have extra just put in a glass jar, freeze in ice cube trays, or pour into a Ziplock bag and freeze flat until ready to use.
HOW WOULD YOU MAKE IT YOURS?