Where to find vegetable stock

I throw all my vegetable trimmings in the freezer stems from mushrooms, broccoli, asparagus etc and bring them out when I make the stock.

I don't add any salt because I use it in many different recipes and I like to season to taste at the end. Read More. Reviews: Most Helpful. Rating: 5 stars. I loved the versatility of this recipe. I used the old, tired veggies sitting in my fridge and cut them up, threw them onto a baking sheet sprayed with olive oil PAM and after roasting, tossed them into a crockpot to simmer for the day.

I also used dried herbs since that is what I had. I love having a veggie based stock for my vegetarian daughter to use.

We used some to make our own version of vegetarian gravy. We the froze the gravy and remaining stock into single sized portions for her. I keep a gallon zip loc bag in my freezer and add trimmings from fresh veggies as I slice and dice along with small bits of leftovers.

When it's full, I dump it in the water with seasoning and simmer for a couple of hours then freeze in canning jars. That way, I always have fresh stock available. Yummy and I had all I needed in my fridge. Doesn't call for anything I haven't heard of and doesn't assume that because you're vegetarian you like lentils garbanzo beans and tofu. Thank you for this recipe! A tip - if you only have dried herbs, the rule of thumb is use three time less dried then fresh. If it calls for 1 tbsp fresh, use about 1 tsp dried.

I tripled this recipe so I have more for next time I need it. Thanks again! Been doing this for years. Then I simmer for an hour or more. I keep a bag in the freezer and just keep filling it with cut offs and peelings. They're full of flavor.

I don't save the outer leaves of the celery. Too bitter. Stock never tastes the same but it's always good. This was the tastiest vegetable stock I ever made. Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more.

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If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.

Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, minutes.

Add 4 quarts cold water. Strain stock through a fine-mesh sieve into a large bowl; discard solids. Let cool completely, then cover and chill, or freeze for up to 3 months.