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Every time we make vegetable stoông chồng, 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 enough stoông chồng to make your soups, casseroles, and pilafs for weeks to come, và all in just a little over an hour.
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When making a basic vegetable stock, you want vegetables with neutral, but savory flavors. Some recipes recommkết thúc adding garlic và other svào spices, but unless we know how we’re going to lớn 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 salt lớn the stoông chồng for the same reason. Onions, carrots, celery và mushrooms are the igiảm giá starter vegetables for stock, but feel free to swap any of these for leeks, tomatoes or parsnips.
We keep a big resealable bag in our freezer where we can throw vegetable odds and ends: vegetables that have sầu wilted beyond saving, the green parts from leeks, trimmings from carrots, and so on. Once this bag gets full, we use the contents khổng lồ make broth.
Seems contrary to lớn the title but not every vegetables is destined for vegetable stoông chồng. Starchy vegetables lượt thích potatoes & turnips will make for a gummy, cloudy vegetable stoông chồng. Beets overpower their aromatic counterparts. Zucchini và greens beans become bitter when slowly simmered for as long it takes to lớn make this stochồng.
While vegetable broth is a basic building block of the kitchen it doesn’t have sầu khổng lồ be boring. Consider adding leftover Parmesan rinds khổng lồ your vegetable stoông xã. Kombu is powerful addition, mostly for its thickening and umami abilities.
Two ways to lớn add more flavor to lớn your broth are khổng lồ roast the vegetables beforehand or to let them sweat (start khổng lồ soften and release their liquids) for a few minutes over the heat before adding the water.
Gather some vegetables và herbs. Onions, carrots, và celery give sầu stoông xã a great base flavor, & you can round these out with any of the other vegetables listed above. You can also make stock using any amount of vegetables that you happen khổng lồ have on-h&, but it’s good lớn have a roughly equal portion of each so the resulting stoông chồng will have sầu a balanced flavor. Wash any visible dirt off the vegetables & give them a rough chop. You don’t even need khổng lồ peel them first unless you really want to. (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%)
1 lớn 2 onions
2 lớn 3
3 to 4
4 lớn 5 sprigs
small bunch fresh parsley
blaông xã peppercorns
Optional extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips
Gather some vegetables and herbs. Onions, carrots, and celery give sầu stochồng a great base flavor, & 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 have sầu on-h&, but it's good lớn have sầu a roughly equal portion of each so the resulting stochồng will have a balanced flavor.
Wash any visible dirt off the vegetables và give sầu 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 hold them plus a few extra inches of water.
Simmer for about 1 hour. This isn't an exact science, but one hour is generally enough time to infuse the water with vegetable goodness. If you need khổng lồ take it off the heat a little early or don't get to lớn it until a little later, it will be fine. Give sầu it a stir every now and again khổng lồ circulate the vegetables.
Emma is a former editor for The Kitchn và a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews & Brew Better Beer. Check out her trang web for more cooking stories.