I mentioned doing this briefly in my Summer Borscht recipe a few days ago, but I figured I would make a separate post about making your own vegetable stock, just in case!
This is a great way to make use of your vegetable peelings and odds and ends. Plus, it means you’re using your entire vegetable, which is awesome from a kitchen-waste-management-and-eco-friendly-living perspective. You can do this at the same time as you cook a different recipe — all you need is an extra pot!
This stock makes a great base for soups, but can also be used in homemade pasta sauce, stews, or as braising liquid for meat and fish.
Fresh Vegetable Stock
vegetable peelings (carrot, potato, parsnip, cabbage, etc.)
vegetable ends (top and bottom of carrots, celery, etc.)
herbs and spices, as desired
1. Rinse your vegetable bits and peels thoroughly, then place in a large pot with your choice of herbs and spices. Fill the pot with as much water as possible and bring to a boil, careful not to let the water spill over. Once the water is boiling, reduce the heat to the lowest setting, cover, and allow to simmer for no more than an hour. If you cook the vegetables longer, they will start to get mushy and lose their flavour anyway.
2. Using a fine mesh strainer or cheesecloth in a pasta strainer, pour the stock into another container. Discard the vegetable pieces and, if desired, strain the liquid again.
3. Store the stock in the fridge for a few days before using, or pour the stock into ice cube trays and freeze. Once the cubes are frozen, transfer them to a freezer-proof bag. Use a few cubes per recipe.