Vegetable Stocks Principles

Making homemade vegetable stock is a great way to use up any extra vegetable trimmings and wilted, droopy, or squishy produce that would otherwise be sent to the compost bin. However, you should strive for freshness and prefer vegetables that are loaded with nutrients, especially if you cook vegetarian or vegan cuisine. 

Things to Consider

The cooking technique is not rocket science, and extremely easy to make The basic principles are the same as any stocks, but there are do’s and don’ts to be aware of.

When making basic vegetable stock, you should think about how it’s going to be used? Is it going to be used to moisten a carrot soup, or to braise some fennel with all sorts or aromatics, or would it be used to cook a risotto?

• If your vegetable stock is going to be used to moisten recipes that have their own flavor profile then you want vegetables with neutral, but savory flavors.
• If you are going to use it to moisten a plain risotto, you may want to add more flavors in the stock by adding garlic and other strong spices.

However, if you are not sure how the broth is going to be used, go for something more neutral, as you always can add extra kinds of seasonings when you are making a dish. Salt should be very light, a pinch, to help release flavors. The salt concentration can easily become too high if you add it at the beginning. If in Stock Making 101, I mentioned that you should not add salt, a vegetarian stock is an exception, but it should be only a pinch to help release flavors. 

7 Key Principles in Vegetable Stocks Making

We will explain the principles/steps in more detail further in the course. Those are generic steps, there will be some variation depending on the stock you are making.

1. Wash and cut all vegetables in small Mirepoix to release the maximum flavors.
2. Sweat, sauté, or brown the aromatic garnish to bring color and develop intensity. You may roast some ingredients for more complexity and then deglaze the pan.
3. Moisten with cold water for better flavors. 
4. Bring to a boil and simmer gently.
5. Skim frequently; don’t skip!
6. Strain the stock through a cheesecloth and reserve the vegetables.
7. Cool quickly and store in the freezer.