Why Make Your Own Vegetable Stock?
Stock is a component of many soup and stew recipes. Once you have it around, you’ll be more likely to whip up a yummy soup, like I did tonight. (We found it incredibly useful when Matt was in the hospital on a clear liquid diet.) Plus…
1. It tastes better.
2. You know what’s going into it – so it can be fresh, organic, and grown at home or by a local farmer.
3. It’s cheaper.
4. It cuts out the packaging, shipping, and storing necessary for pre-packaged items.
5. You have more compost to feed your garden!
Roasted Mirepoix Vegetable Stock
- 1.25 lbs Carrots
- 1.25 lbs Celery
- 2.5 lbs Onions
- 4 T Salt
- 1/4 t Fresh Ground Black Pepper
- 2-3 T Olive Oil
- 1 C White Wine
- 6 Qt Water
1. Chop the vegetables into approximately 1/2” thick slices (see photo above). Toss them in a bowl with olive oil, pepper, and about 1T salt. Everything should be lightly coated with the oil.
2. Spread the vegetables on two cookie sheets, lined with parchment paper. Make sure the vegetables are more or less one even layer.
3. Roast in the oven at 400F for one hour.
4. In a large pot, heat the vegetables on medium heat until they begin to sizzle. Add wine and allow it to reduce completely (basically it will soak into the vegetables).
5. Add water, stir, and let simmer for 1-1.5 hours. When it’s finished, the vegetables should taste like “nothing” – stock, basically. A carrot will no longer taste like a carrot. Adjust salt to taste.
6. Remove the bulk of the vegetables with a sieve (below).
7. Then strain into a second pot with a fine-mesh sieve (below).
8. Lastly, you’ll want to strain it one more time in a China hat or cheese cloth, to remove the smaller particles (below). If you’re using a China hat, hold it above the liquid so that the particles don’t wash back out of the hat.
You’ll end up with a lovely pile of great compost, and tasty clear liquid. You can freeze the stock in containers in the fridge for many months.
Yields 6 quarts.