Dark Rich Vegetable Stock

Check out my IGTV on Instagram for a complete video tutorial!
This veggie stock not only will help you “clean up” your fridge from leftover veggie pieces, stalks or that are about to go bad, etc. but will also save you money and you can easily make a big pot and freeze it in small containers for future use.⁠

INGREDIENTS

• 1 large red onion (or whichever color you have)
• 3 medium carrots
• 1 whole leek

• 3 cloves of garlic • 3 stalks of celery, preferably from the lighter inner stalks
• 3-4 mushrooms
• 5 parsley stems
• and whatever other veggie you have that you would like to throw in there, think stalks, tips, peels and whole extra veggies
• about 8 cups of water
• about 2 T of salt

Cut the onions in rounds and the carrots in half and then lengthwise and do the same with the leeks.
Smash the garlic cloves and give a rough chop to any other veggie you have decided to add.
Heat up a medium-large pot to medium-high heat with nothing in it. Add the rounds of onions and carrots on their flat surface and begin to brown. Once they are brown and even burnt on a few places, turn over and brown on the other side. You can also char the leeks a bit if you want.
Add the rest of the vegetables and parsley stems and fill up the pot with water, leaving only about 2”-3” from the top.Add the rest of the vegetables and parsley stems and fill up the pot with water, leaving only about 2”-3” from the top.

Season with salt but go light at first since a lot of the water will evaporate and thus not only the flavors will concentrate but also the salt.
Bring to a boil and then lower to a simmer. If you have a few hours (3-4 hours), partially cover the pot and let it reduce on low heat. If instead you only have one hour or so, leave it uncover and at a regular higher simmer.
Ideally you should have 2/3 of liquid at the end. For a more concentrated stock, you can reduce it by half.
Taste to see if you need to add more salt.
Strain all the veggies out.
You should have a beautifully golden brown stock full of flavor. You can keep it in the refrigerator for about 4 days but you can also freeze it in small containers and keep it for a very long time.

Use it to make risotto, thin out sauces, make dressings and condiments or simply drink with some extra veggies floating around, chicken, tofu, noodles, rice or whatever floats your boat for a super nutritious meal.⁠

Dark Rich Vegetable Stock

INGREDIENTS

PROCEDURE

Do you really want to learn?

Keep In Touch