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Every time we make vegetable stoông xã, we wonder why we ever bother buying it in the store. It’s so easy! Chop up some vegetables, cover with water, & simmer. Done. You’ll have sầu enough stock lớn make your soups, casseroles, & pilafs for weeks to come, and all in just a little over an hour.


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When making a basic vegetable stoông chồng, you want vegetables with neutral, but savory flavors. Some recipes recommover adding garlic and other svào spices, but unless we know how we’re going to be using the broth, we prefer to add those kinds of seasonings when we’re actually making a dish. We also don’t add salt lớn the stoông chồng for the same reason. Onions, carrots, celery & mushrooms are the ikhuyến mãi starter vegetables for stoông xã, but feel không tính tiền to lớn swap any of these for leeks, tomatoes or parsnips.


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We keep a big resealable bag in our freezer where we can throw vegetable odds and ends: vegetables that have sầu wilted beyond saving, the green parts from leeks, trimmings from carrots, & so on. Once this bag gets full, we use the contents to lớn make broth.


Seems contrary to the title but not every vegetables is destined for vegetable stock. Starchy vegetables lượt thích potatoes and turnips will make for a gummy, cloudy vegetable stoông chồng. Beets overpower their aromatic counterparts. Zucchini & greens beans become bitter when slowly simmered for as long it takes lớn make this stochồng.


While vegetable broth is a basic building blochồng of the kitchen it doesn’t have lớn be boring. Consider adding leftover Parmesan rinds to lớn your vegetable stoông xã. Kombu is powerful addition, mostly for its thickening and umangươi abilities.


Two ways khổng lồ add more flavor lớn your broth are khổng lồ roast the vegetables beforehvà or to let them sweat (start khổng lồ soften và release their liquids) for a few minutes over the heat before adding the water.


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Gather some vegetables & herbs. Onions, carrots, & celery give sầu stoông chồng a great base flavor, và you can round these out with any of the other vegetables listed above sầu. You can also make stochồng using any amount of vegetables that you happen khổng lồ have on-h&, but it’s good khổng lồ have a roughly equal portion of each so the resulting stoông xã will have sầu a balanced flavor. Wash any visible dirt off the vegetables & give sầu them a rough chop. You don’t even need khổng lồ peel them first unless you really want khổng lồ. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough lớn hold them plus a few extra inches of water. (Image credit: Emma Christensen)
alcohol-freeegg-freepeanut-freepork-freepescatariangluten-freetree-nut-freered-meat-freedairy-freefish-freevegetarianshellfish-freeveganno-oil-addedsoy-freewheat-free
Calories 7Fat 0.1 g (0.1%)Saturated 0.0 g (0.1%)Carbs 1.8 g (0.6%)Fiber 0.6 g (2.2%)Sugars 0.7 gProtein 0.3 g (0.6%)Sodium 10.1 mg (0.4%)
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1 lớn 2 onions

2 lớn 3

carrots

3 khổng lồ 4

celery stalks

4 khổng lồ 5 sprigs

fresh thyme

1

bay leaf

1

small bunch fresh parsley

1 teaspoon

black peppercorns

Optional extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips


Gather some vegetables and herbs. Onions, carrots, và celery give sầu stock a great base flavor, and you can round these out with any of the other vegetables listed above. You can also make stochồng using any amount of vegetables that you happen to have on-h&, but it's good to have sầu a roughly equal portion of each so the resulting stochồng will have a balanced flavor.


Coarsely chop all the vegetables.

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Wash any visible dirt off the vegetables & give sầu them a rough chop. You don't even need to lớn peel them first unless you really want to lớn. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough lớn hold them plus a few extra inches of water.


Cover with water và bring to lớn a simmer. Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stochồng will be more concentrated; more water makes a lighter-flavored stoông chồng. Set the pot over medium-high heat and bring it to lớn just under a boil. Once you start lớn see some bubbling around the edges of the pot và a few wisps of steam on the surface, turn the heat down to lớn medium-low.


Simmer for about 1 hour. This isn't an exact science, but one hour is generally enough time khổng lồ infuse the water with vegetable goodness. If you need lớn take it off the heat a little early or don't get to it until a little later, it will be fine. Give it a stir every now and again to lớn circulate the vegetables.


Storage: Refrigerate the stochồng in an airtight container for up lớn 1 week. Freeze for up khổng lồ 3 months.

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Emma Christensen

Contributor

Emma is a former editor for The Kitchn & a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews & Brew Better Beer. Cheông chồng out her website for more cooking stories.