Making Vegetable Stock from Scratch
Throwing away onion skins and carrot ends is a waste of depth. When you keep a bag of scraps in the freezer, you have the foundation of a real meal ready to simmer whenever you need it.
Watch your bitter balance.
Avoid brassicas like broccoli, cauliflower, or cabbage, as they turn the stock sharp and metallic after long simmering. Stick to the classic aromatic root and onion families.
- Large stockpot
- Fine mesh strainer
- Deep bowl for straining
What goes in.
- 2 lbMixed vegetable scraps (onion skins, carrot ends, celery tops, mushroom stems, leek greens)
- 2Yellow onions, quartered
- 3Carrots, scrubbed and chopped
- 2Celery stalks, leaves attached
- 5Garlic cloves, smashed
- 1 tspWhole black peppercorns
- 2Bay leaves
- 3 qtCold water
Gentle Simmering
Keep the heat low enough that bubbles only break the surface occasionally. A rolling boil emulsifies the vegetable oils and starches, turning the stock cloudy and muddy.
The method.
Prep the aromatics
Wash all vegetables thoroughly. If you use onion skins, ensure they are clean; they provide the deep amber color to the final liquid.
Combine
Place all vegetables, aromatics, and peppercorns into the pot and cover with the cold water. Starting with cold water is essential for drawing out the maximum flavor as it comes to temperature.
The simmer
Bring the pot to a very gentle simmer over medium heat. Once it bubbles, turn the heat to low and cover partially. Simmer for 60 to 75 minutes.
Strain
Place a fine mesh strainer over a large bowl. Carefully pour the contents through the strainer. Press lightly on the vegetables to extract the remaining liquid, then discard the spent solids.
Other turns to take.
Roasted Stock
Toss vegetables in oil and roast at 400°F until dark brown before simmering for a deeper, caramelized flavor profile.
Mushroom-Forward
Add a generous amount of dried shiitake or fresh crimini stems to give the stock a heavy, umami-rich body.
When it doesn't go to plan.
Keep a gallon freezer bag in your freezer and add clean vegetable scraps to it throughout the week.
Do not add salt while simmering; keep it neutral so you can control the seasoning of the dish you eventually use it for.
If you have a lot of parsley, add a handful of stems at the very end of the simmer for a flash of brightness.
The ones that keep coming up.
How long does this keep?
It lasts 4 days in the refrigerator or up to 3 months in the freezer.
Why is my stock cloudy?
You likely let the water boil too hard, which breaks down the starches in the vegetables. Keep it to a gentle, slow bubble next time.
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