Veggie Queen's 5-minute Vegetable Stock - Reader Recipes (2024)

FAQs

What veggie scraps not to use for stock? ›

Surprisingly, not all scraps are created equal, and some aren't the best fit for stock. Specifically, scraps from cruciferous vegetables like cabbage, Brussels sprouts, broccoli and cauliflower have a strong flavor that can turn bitter when simmered in stock, so skip those when saving in the freezer.

When it comes to vegetable broth vs. stock, they're the same thing. Vegetables don't contain gelatin, so it's impossible to make a vegetarian stock without bones. The major difference between the two at the grocery store is the broth may contain salt.

Save those vegetables that may have lost their crunchy appeal for a flavorful veggie stock. Even if stored properly, celery and carrots may become floppy after some time, but don't let them go to the compost. Throw in your onion skins, potato peels, and other veggie scraps from cooking to add more flavor to the mix!

Good stock really is key. I prefer whole vegetables for my stock, rather than scraps. I use: onions, carrots, celery, leeks, garlic, thyme, parsley, bay leaves, and black peppercorns.

Beet roots and onion skins should also be avoided, unless you don't mind your stock turning red or brown. Spoiled vegetables: Although stock is a great way to use veggies that are wilted or slightly past their prime, be sure not to use produce that is rotten or moldy.

It's an essential in every kitchen, and will make anything you use it in tastier. As with all homemade stocks, it's far superior to store bought! Naturally this is a perfect substitute for vegetarians and vegans whenever a meat stock is called for.

A vegetable base is simply a concentrated version of a vegetable stock or base where more of the water has been allowed to evaporate while simmering. Bouillon is a dehydrated broth or stock formed into a small cube.

Tomatoes and tomato skins: Some of my favorite leftover vegetable scraps to add are tomatoes and tomato skins. These pantry-classic ingredients add a bright and sweet flavor to any homemade broth. Vegetable peels: Nearly any vegetable peel will work in this flavorful stock recipe, from carrot peels to squash peels.

Can you put garlic peels in veggie stock? ›

Save those scraps.

Onion peels, garlic skins, and herb stems can all go in as well, along with any wilted or limp vegetables from the fridge. Omit scraps from cabbage-y veggies (aka cruciferous vegetables), but feel free to add squash and potato skins to the mix.

A number of ingredients may make vegetable broth taste bitter. Therefore, it's best to avoid these ingredients – or use them in moderation. Bitter greens, such as dandelion greens or mustard greens. Tough or woody herb stems, such as rosemary stems, thyme stems, oregano stems, or even hard basil stems.

Herbs: Herbs like fresh parsley, fresh thyme, bay leaves, and basil provide a range of aromatic and fresh flavors. They infuse the broth with their unique herbal profiles, adding complexity and fragrance. Peppercorns and sea salt: Black peppercorns provide a subtle spicy kick and add a touch of warmth to the stock.

The stock should not simmer for more than 45 minutes. In that time the vegetables have given all their flavor to the water. Simmering them longer will only turn the vegetables into mush.

Avoid using: vegetables such as broccoli, cauliflower, rocket, turnip and radishes give broth an overpowering and unpleasant flavour. Zucchini and soft greens have a tendency to turn the stock bitter and starchy vegetables such as potatoes will make it cloudy.

Avoid bitter greens and members of the brassica family (kale, cabbage, Bok Choy). Other greens can be used in small quantities. Good in small quantities (no more than 1/5 of the stock ingredients). Foods in the Brassica family, such as kohlrabi, are too strong for stock/broth and can impart a bitter taste.