One of the healthier and low cost recipes is vegetable stock made from scraps. The cores, leafy tops, tomatoes ends, mushroom stems, and other vegetable bits and pieces can be stored in the freezer until ready to use; and will combine to create a nutritious and versatile cooking liquid for soups, sauces, pasta, beans, potatoes, and other dishes.
Preparing Vegetables
It’s important that all vegetables are dry before being placed in the freezer. Excess water will cause puddles of ice under the vegetables. Before cutting vegetables, have a baking sheet close by. The baking sheet must be able to slide flat into the freezer. Toss (or compost) any bruised or visually unappealing pieces. Place scraps—mushroom stems, broccoli stalks, cabbage cores, celery leaves, tomato stem ends, fresh herb stems, and other bits and pieces—in a single layer on the baking sheet. Don’t crowd the pieces. Place the baking sheet in the freezer and when the pieces are frozen, remove from baking sheet and transfer to freezer bags or stainless steel freezer containers.
Freezing the vegetables on a tray prevents one big clump of frozen vegetables and provides for even heating when making stock. It also allows for smaller batches of stock to be made, or specific flavors, by selecting certain vegetables.
Tips for Making Vegetable Stock
The basic recipe can be adjusted based on ingredients. Depending on vegetables and personal tastes, many combinations of vegetables may be used. For a richer flavor, sauté a few cloves of garlic and about one-half cup of any vegetable or assortment—onion, carrot, celery, scallion, leeks, sweet potato—in a few tablespoons of olive oil. Other additions include stems of herbs, especially parsley, oregano, and thyme; lemon peels or orange peels; chili peppers, red pepper flakes, and peppercorns.
Use a large pot—at least 10 quarts. Let the stock simmer for a few hours, then let it sit for several hours to cool. Have containers, for the freezer and the refrigerator, ready to fill. Sixteen-ounce glass canning jars are ideal for freezing stock, one-quart jars can store the stock in the refrigerator. To strain, place a large wire mesh strainer directly over container and with a large ladle, pour vegetable broth through mesh strainer into container. Scrape strainer clean of vegetable pieces. Press down on vegetables in pot to extract all liquid. Cool stock before freezing.
Vegetable Stock Recipe
- 2 to 4 cloves garlic, sliced
- ½ cup fresh vegetables (carrot, celery, onion, mushroom, tomato or any combination), sliced or diced
- 2 to 4 tablespoons olive oil
- 4 to 5 pounds frozen vegetable scraps
- 8 to 10 quarts water (depending on size of pot)
- 1 tablespoon whole black peppercorns
- Various fresh or dried herbs (optional)
In a large pot over medium heat, sauté garlic and vegetables in olive oil about 8 minutes, stirring occasionally. Add vegetable scraps, pour in water, and add any other flavorings. Increase heat to high and bring to a boil. Reduce heat to low, and let simmer, covered, for two hours, stirring occasionally. Turn off heat, let sit, covered, for about two hours. Strain and pour into storage containers. Makes about 9 quarts.
Using Vegetable Stock
- Cook one-half cup of dried mushroom tortellini in one quart of stock. Add one to two cups frozen spinach. Cook until heated through. Sprinkle with Pecorino Romano before serving.
- Use vegetable stock in place of water when cooking rice, potatoes, beans, pasta.
- Make a sauce by deglazing pan with vegetable broth. Melt in one or two tablespoons of butter before serving.
- If using milk or cream when making mashed potatoes, replace half with vegetable stock.
- Dilute soy sauce by adding vegetable stock to taste.
- Add vegetable stock, instead of water, to frozen vegetables when cooking.
- Add a few tablespoons of vegetable stock to thin sauces and dips.
Learn how to grow vegetable in containers or start a container herb garden.
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