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Homemade Baby Food Recipes – Pure as babies

Homemade, DIY Vegetable Stock

So many dishes benefit from good, quality vegetable stock and how gratifying would it be to be able to use your own homemade stock? By saving and freezing unused veggie scraps, peelings, leaves and stalks, you can quickly accumulate enough to make your own stock.  This post by The Kitchn has some useful suggestions and tips for this project including vegetables to use and what not to use:

Vegetables to use: Onions, carrots, and celery are the key ingredients in vegetable stock, but many other vegetables can add depth and flavor. Wash and save roots, stalks, leaves, ends, and peelings from vegetables such as…

Additionally, The Kitchn has a great post detailing the recipe for using your new stockpile.

After using The Kitchn’s recipe and trying out a few others, I’ve found that one of the most important things to remember is to make sure you don’t overcook your stock or the flavors will turn bitter. I’d also suggest adding a bay leaf and a few peppercorns to the simmer for a more complex taste. Feel free to experiment as depending on your vegetable mixture, you’ll get a different flavor. Good luck!

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Filed under: Around the Play Yard, baby, Bay, Carrots, Celery, Corn, Family, Freezer Friendly, Herbs and Spices, Medley, Recipes, Tomato, Vegetables, , , , , ,

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