Vegetable Stocks Tips

Adds On Ingredients for Extra Punch

• Near the add of the cooking time, add some fresh herbs such as parsley, cilantro, tarragon, sage, thyme, or a combination, and let the broth steep like tea for several minutes before fishing the herbs out. Try to avoid boiling them; some could develop some bitterness if overcooked.
  
  
• Add a roast whole or crushed seeds like fennel, coriander, cumin, galloway, mustard for extra flavor.

Useful Tips

• Some will say, don’t bother peeling vegetables, which I disagree with. If you want to reuse the vegetables for a second recipe, then you should peel them.
• Freeze any trimmings from onions, carrot tops, celery leaves, or whatever else you’re prepping into a Ziplock bag.
• Roast some ingredients to intensifies the flavors, then deglaze the pan.
• Add a splash of lemon juice or cider vinegar to add a hint of acidity.
• Keep vegetable stock in the fridge for one week in a sealed container or in the freezer for two months.
• Used reserved vegetables to make other dishes like a vegetable salad, or mix it with blended lentils and tofu for vegetarian burger.