thefoodlessprocessed

Vegetable stock is a versatile basic ingredient. It may replace cubes or cans of vegetable, chicken or beef bouillion. Instead of discarding vegetable trimmings, they are collected in a bag or container and stored in the freezer to make this stock.

Vegetables that are past their prime may also be added. Any vegetable that is not too strongly flavoured is a good addition: wilted lettuces, end pieces of root vegetables and celery, onions, zucchini, or yellow squash.

The brown skins of onions should always be included because they lend the stock a rich, golden colour. Mushroom skins, too, are a particularly good addition. Whenever the skins do not cling tightly where stem and cap meet, peel them off and add them to the collection of trimmings. Mushroom stems that do not cut cleanly may also be added. Skins and stems strengthen the stock flavour.

Unlike meat stock, which must be frozen if it is not used within a couple of days, refrigerated vegetable stock keeps well for several weeks. It substitutes very well for the meat version.

To read more about less processed ingredient options, click on the following links: Vegetables, Water.

Equipment

• a Large Pot and Lid
• a Colander
• a Deep Bowl or another Large Pot
• a Flame Tamer (aka Heat Diffuser, Simmering Plate). This is optional. The pot is not in direct contact with the heat source and the stock simmers and reduces more slowly. Some brands may be used on a smooth-top burner.
• Glass Containers with Lids are good for storage.

Ingredients

• about 4 cups (or a 1 liter measuring cup) of Vegetable Trimmings, preferably from organic vegetables. (See the introductory remarks above for types of vegetables one might include.)
• 3 liters of water (about 12 cups)

Making the Stock

• Pour 3 liters (about 12 cups) of water into the large pot, along with about 4 cups of vegetable trimmings.
• Place the pot on the flame tamer (if using it) and turn the burner heat to the lowest level.
• Simmer the stock ingredients, covered, for about 2 hours.
• Turn off the heat and cool the stock.
• Place the colander over the deep bowl. Strain the liquid into the bowl, pressing down on the solids remaining in the colander.
• The stock stores well for several weeks in the refrigerator in lidded glass containers .