I love making homemade stocks, especially this vegetable stock. It is such a wonderful way to use scraps that would otherwise be thrown away. Whether it’s the Thanksgiving turkey carcass for turkey stock, the Christmas rib roast for beef stock, or vegetable scraps for this vegetable stock, homemade stocks are easy to make and are full of flavor.
One big advantage of making homemade stock is being able to control the fat and salt content. This vegetable stock does not have any added fat or salt. I like using low/no sodium stocks so I can control the salt in whatever dish I’m making.
I keep leftover veggie scraps in a zipper-top bag in the freezer until I have enough to fill a pot. I commonly use leftover scraps such as:
- fennel stalks and fronds
- celery leaves
- dark green tops of leeks
- carrot peels
- onion peels
Add all of the scraps to a large pot. Toss in roughly chopped carrots, celery and onion, bay leaves, fresh thyme, and black peppercorns. Fill the pot with enough water to cover the vegetable scraps. Simmer over medium-low heat for 1 hour. Strain and transfer the broth to quart-sized containers. The broth can be refrigerated for 3-4 days or frozen for 4-6 months.
Homemade vegetable stock can be used in so many ways:
- cooking liquid for risotto
- base for soups
- base for gravy
- deglazing a pan
- cooking liquid for pasta
Replacing water with stock imparts so much additional flavor.
Start saving those vegetable scraps and use them to make this homemade Vegetable Stock. You will never buy store-bought again!
- 1-2 fennel bulbs, tops and fronds only
- 1-2 bunches of celery, tops only
- 1 bunch of leeks, dark green tops only
- 2 carrots, roughly chopped
- 1 large onion, roughly chopped
- 2 celery stalks, roughly chopped
- 1 fresh bay leaf
- 1 tablespoon whole black peppercorns
- 6-8 stems of fresh thyme
- To a large stock pot or dutch oven, add vegetable scraps and chopped vegetables, bay leaf, fresh thyme, and peppercorns. Add enough water to cover.
- Cover and simmer over medium-low heat for an hour. Strain and transfer broth to quart-sized containers. The broth can be refrigerated for 3-4 days or frozen for 4-6 months.