Quick Vegetable Stock
Simmer aromatic scraps and water for forty minutes, then strain. This base relies on high heat and a fast reduction to pull flavor from vegetables before they disintegrate into mush.
Gather the odds and ends
Avoid cruciferous vegetables like broccoli or cauliflower, as they turn bitter during a fast boil. Focus on aromatics and peelings.
- large stockpot
- fine mesh strainer
- large bowl
What goes in.
- 2 lbassorted vegetable scraps (onion skins, carrot peels, celery ends, mushroom stems)
- 8 cupscold water
- 1 tspblack peppercorns
- 2bay leaves
- 3sprigs fresh parsley
Control the Boil
Keep the water at a vigorous simmer rather than a rolling boil. A rolling boil breaks down the fibers too quickly, leading to a cloudy, muddied liquid.
The method.
Prep the scraps
Wash any dirt off your vegetable ends and peels. Chop larger pieces so they are roughly uniform in size.
Combine
Place all vegetables, peppercorns, bay leaves, and parsley into the stockpot. Pour in the cold water.
Simmer
Bring the pot to a boil over medium-high heat. Once bubbles break the surface, drop the heat to low and keep it at a gentle simmer for 40 minutes.
Strain
Place your strainer over a large bowl. Carefully pour the stock through, pressing on the solids with the back of a spoon to extract every last drop.
Cool
Discard the solids. Allow the stock to cool completely before transferring to airtight containers.
Other turns to take.
Roasted Base
Toss the vegetable scraps in a little oil and roast at 400°F for 20 minutes before simmering to create a darker, deeper stock.
Ginger-Scallion
Add 2 inches of sliced ginger and a handful of scallion roots for a stock suited for soups or noodle dishes.
When it doesn't go to plan.
Keep a gallon-sized freezer bag in your freezer and toss clean vegetable scraps into it throughout the week.
Do not add salt during the simmering process; wait until you use the stock for a specific dish so you can control the seasoning.
If the stock tastes weak, continue to simmer it uncovered for another 15 minutes to reduce the volume and concentrate the flavor.
The ones that keep coming up.
How long will this stay fresh?
It keeps in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Why shouldn't I add potatoes?
Potatoes release too much starch, which will make your final stock cloudy and thick.
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