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Every time we make vegetable stock, we wonder why we ever bother buying it in the store. It’s so easy! Chop up some vegetables, cover with water, và simmer. Done. You’ll have sầu enough stochồng to make your soups, casseroles, and pilafs for weeks khổng lồ come, & all in just a little over an hour.

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When making a basic vegetable stoông chồng, you want vegetables with neutral, but savory flavors. Some recipes recommkết thúc adding garlic và other strong spices, but unless we know how we’re going to be using the broth, we prefer khổng lồ add those kinds of seasonings when we’re actually making a dish. We also don’t add salternative text khổng lồ the stochồng for the same reason. Onions, carrots, celery and mushrooms are the igiảm giá khuyến mãi starter vegetables for stochồng, but feel không tính phí khổng lồ swap any of these for leeks, tomatoes or parsnips.

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We keep a big resealable bag in our freezer where we can throw vegetable odds and ends: vegetables that have wilted beyond saving, the green parts from leeks, trimmings from carrots, and so on. Once this bag gets full, we use the contents lớn make broth.

Seems contrary to lớn the title but not every vegetables is destined for vegetable stoông xã. Starchy vegetables lượt thích potatoes & turnips will make for a gummy, cloudy vegetable stochồng. Beets overpower their aromatic counterparts. Zucchini and greens beans become bitter when slowly simmered for as long it takes khổng lồ make this stoông xã.

While vegetable broth is a basic building bloông chồng of the kitchen it doesn’t have to lớn be boring. Consider adding leftover Parmesan rinds to your vegetable stochồng. Kombu is powerful addition, mostly for its thickening và umamày abilities.

Two ways khổng lồ add more flavor to your broth are khổng lồ roast the vegetables beforehvà or lớn let them sweat (start to soften and release their liquids) for a few minutes over the heat before adding the water.

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Gather some vegetables & herbs. Onions, carrots, and celery give stock a great base flavor, và you can round these out with any of the other vegetables listed above sầu. You can also make stoông xã using any amount of vegetables that you happen to lớn have sầu on-h&, but it’s good lớn have sầu a roughly equal portion of each so the resulting stock will have sầu a balanced flavor. Wash any visible dirt off the vegetables và give sầu them a rough chop. You don’t even need to lớn peel them first unless you really want khổng lồ. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough lớn hold them plus a few extra inches of water. (Image credit: Emma Christensen)alcohol-freeegg-freepeanut-freepork-freepescatariangluten-freetree-nut-freered-meat-freedairy-freefish-freevegetarianshellfish-freeveganno-oil-addedsoy-freewheat-freeCalories 7Fat 0.1 g (0.1%)Saturated 0.0 g (0.1%)Carbs 1.8 g (0.6%)Fiber 0.6 g (2.2%)Sugars 0.7 gProtein 0.3 g (0.6%)Sodium 10.1 mg (0.4%)

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1 lớn 2 onions

2 lớn 3

carrots

3 lớn 4

celery stalks

4 khổng lồ 5 sprigs

fresh thyme

1

bay leaf

1

small bunch fresh parsley

1 teaspoon

blachồng peppercorns

Optional extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips

Gather some vegetables & herbs. Onions, carrots, & celery give sầu stoông xã a great base flavor, and you can round these out with any of the other vegetables listed above. You can also make stoông chồng using any amount of vegetables that you happen lớn have sầu on-hvà, but it's good to have sầu a roughly equal portion of each so the resulting stock will have sầu a balanced flavor.

Coarsely chop all the vegetables.

Wash any visible dirt off the vegetables và give them a rough chop. You don't even need to peel them first unless you really want to lớn. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough to lớn hold them plus a few extra inches of water.

Cover with water và bring khổng lồ a simmer.

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Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stoông xã will be more concentrated; more water makes a lighter-flavored stoông xã. Set the pot over medium-high heat và bring it to just under a boil. Once you start to see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down khổng lồ medium-low.

Simmer for about 1 hour. This isn't an exact science, but one hour is generally enough time lớn infuse the water with vegetable goodness. If you need to take it off the heat a little early or don't get to it until a little later, it will be fine. Give sầu it a stir every now và again to lớn circulate the vegetables.

Storage: Refrigerate the stoông chồng in an airtight container for up to lớn 1 week. Freeze for up khổng lồ 3 months.

Emma Christensen

Contributor

Emma is a former editor for The Kitchn & a graduate of the Cambridge School for Culinary Arts. She is the author of True BrewsBrew Better Beer. Cheông xã out her trang web for more cooking stories.

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