Homemade Vegetable Stock

Vegetable trimmings for stock

Almost every recipe you see needs broth or stock of one sort or another. And, before you decide to just add water, think first – stock adds a nuance of flavor that you might not even know you’ll miss. 

Vegetable stock makes a big difference in flavor

Of course, when making hearty soups, stews and chili with vegetables, beans and other ingredients that give their own rich flavor, it may not be necessary to use stock for extra flavor. But when cooking rice or grains, the addition of flavored liquid can make the difference between bland and dynamite.

Use carrot tops and tips

There are all sorts of broth and stock available commercially these days, from standard chicken to organic vegetable to the richest bone broths (many are even flavored with garlic, peppers, onions and paprika).

Make your own stock

Although they certainly do in a pinch and I always try to have some in my pantry, homemade stocks are far and away better. Not only because you know what’s in them, but because the flavor is superior and you can control the salt. 

Onions are essential to a good broth

Keep a bag of vegetable trimmings in the freezer

It may seem a bit miserly but I’ve gotten in the habit of saving all my vegetable trimmings. I keep a bag in the freezer and toss in, after washing well, the leftovers from onions, shallots, celery, carrots, broccoli, mushrooms, etc. It’s important that you wash the peelings before freezing them so you can simply put them in the pot when the time comes. 

Add cheese rind and mushrooms for more flavor

When I have a full bag and a day when I’ll be home for at least half a day, I toss them in a large stock pot and add garlic, bay leaf and other herbs I happen to have. The pièce d ‘resistance is to toss in a Parmesan rind to boost the umami flavor. Mushrooms also provide this flavor. You can adjust the flavors however you like with herbs and the vegetables you choose. 

Fill the pot, covering the vegetables and turn on low. There’s no need to salt the stock – you can get a better feel for salt levels when you actually use it in a dish. Let the pot simmer and fill your kitchen with a delightful aroma for the day. After four or five hours, strain the stock and refrigerate or freeze. I find it easiest to freeze it in one cup measures since I don’t always need more than that. 

Dilled rice with homemade vegetable stock

Dilled Rice

1 c. brown rice

2 c. vegetable stock

1 large clove garlic

1 t. dill seeds or 1 T. dried dill or 3 T. finely chopped fresh dill

1 t. salt

Crush the garlic clove along with the dill and salt until you have a paste. A mortar and pestle is great for this but you can also just use the flat side of a knife. Add the paste to the stock and bring to a boil. Stir in the rice, reduce the heat to very low and cover. Cook about 45-55 minutes. When the liquid is all absorbed, fluff the rice and serve by itself as a side dish or under stir-fried vegetables. 

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