Making your own stock not only uses up leftovers that would otherwise be compost, you also get a flavourful base for future soups, stews or other dishes. Food52 shows us how to make a simple vegetable stock with no recipe.
At its heart, a stock is really a bunch of different ingredients tossed together into a pot and simmered to extract as much possible flavour into the water. It’s always been made with scraps, bones and cuts, so the fact that there are convoluted recipes for broth is kind of unnerving. Marian Bull suggests filling a large freezer bag full of vegetable scraps (or full veggies) — onions with the peels still on, cloves of garlic, carrots, celery and herbs.
Salt a big pot of water, such as a big stew pot, and toss in the veggies. Bring it all up to a boil, then turn it down to simmer, cover it and walk away. The flavours will deepen as time passes, so taste it periodically, add a little salt if you need to, and let it do its thing. Now here’s the secret: In the last 10 minutes of cooking, add a little white wine or vermouth — it does a lot to boost the flavour, and you get a glass of wine out of the deal. Strain it, let it cool, then store it in the fridge, or freeze it for future use.
Hit the link below for a photo walkthrough and tips on the types of veggies to include.