I mentioned in my last video that I was making vegetable stock from the garden, so I’m sharing how to make it.
I tend to use what I have on hand so I’m not spending money. Instead of an onion for this batch, I used some leek greens and parts plus a few shallots.
However you choose to make yours, make sure there is plenty of onion and garlic-type aromatics to go along with the celery and carrots.
Garden Vegetable Stock
TIME:
30 min (instant pot) | 60 min (stovetop)
|
MAKES:
4 quarts
HARVEST:
Celery, carrots, onion/shallots/leeks, garlic, herbs (sage, thyme, rosemary, parsley)
| INGREDIENTS |
|---|
| 2 large carrots, chopped chunky |
| 1 bunch celery |
| 1 onion (or 1 leek or 4 shallots) |
| 3 cloves garlic, peeled |
| Herbs (rosemary, thyme, sage) |
| 4 quarts water |
| 1 Tbsp. salt |
| 1 Tbsp. pepper |
| 1 bay leaf |
DIRECTIONS:
- Wash and chop your vegetables.
- Place vegetables in the Instant Pot or on the stovetop in a large stockpot.
- Set the cooker for “Soup/Broth,” which is about 30 minutes. If cooking on the stovetop, cooking time may take longer (60 minutes).
- Once the stock is done cooking, strain out the vegetables, keeping the broth.
- Use right away for making soups, risottos, etc. or let it cool and freeze for later use.
NOTES:
- You can add other veggie scraps to this, but some veggies work better than others and can drastically change the flavor or color. I stick to the basics but will throw in some occasional kale stems, for example (but only a few).
- Steer clear of veggie scraps from cruciferous vegetables like broccoli, cabbage, or cauliflower, as they can make your stock bitter.
MONEY-SAVING TIP:
- Keep a freezer bag or container in your freezer to add vegetable scraps whenever you cook. When you have enough items, pull out the bag and make stock!