Vegetable Stock and Veg Mix

About once a year I load up on HUGE amounts of carrots, celery, onions, parsley, and garlic, and I spend a couple days making vegetable stock and chopping celery, onions, and carrots to freeze for a pre-made, ready to grab veg mix to use throughout the year.

I store everything in freezer quart bags, label them, and throw them in the deep freeze, laying flat so I can stack them easier.  The chopped mix usually lasts me a whole year, and the stock usually 6-8 months, then I restock my stock {…haha} as I need until the next Veg Day.

{Let me welcome you into the deep insides of my freezer}

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As far as chopping vegetables, that’s it.  Chop them all up into equal-sized bits and pieces, stir in a big bowl to evenly distribute, scoop into a freezer bag.  End of story.  I usually just do the carrots, celery, and onion, and add garlic later when I’m cooking, if I need it.  {My mom loves to do things for me when she visits.  You know, like clean my floorboards or fan blades, all the little things I normally don’t get to.  She once grated an entire Costco-sized bag of whole, peeled garlic cloves for me, and scooped the gratings into an ice cube tray to freeze so I could use later.  She only stopped when she said her fingers were starting to burn.  Moms are awesome.}  Last tip:  Don’t add parsley, it will get goopy and gross hanging out in the freezer then defrosting.

Vegetable stock couldn’t be easier.  Your stock will taste like what you put in it.  For a Basic Vegetable Stock, I always use carrots, celery, onions, parsley, garlic, and salt and pepper.  For a little zing, I’ve added lemon to that mix.  For sweetness, I’ve added parsnips and apples.

Just sauté your roughly chopped ingredients in a large pot, cover with water, and let simmer for about 45 minutes.  Let it cool to room temperature and divide into freezer bags {I usually do anywhere from 2-4 cups per bag, because I know those are my go-to stock amounts I always use}.  Label, lay flat, freeze, and pull out at your leisure for a deeper flavor in your soups, stews, rice, grains, etc.

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BASIC VEGETABLE STOCK

  • Servings: 5 1/2 quarts, made in a 6 quart stock pot
  • Time: 1 hour
  • Difficulty: super easy
  • Print

Salt and Pepper to taste…what does that mean?!  Your taste is different from mine.  For such a large batch, I usually add 1 tablespoon of each.  It’s better to start with small amounts–remember the water is reducing, concentrating the salt.  You can always add more salt and pepper, but you can’t take it away once it’s been cooking.  One half of cooking is cooking, the other half is tasting as you cook and adjusting flavors as needed during the cooking process.

INGREDIENTS

  • 3 yellow onions, quartered
  • 3 carrots, cut in 2-inch chunks
  • 3 celery stalks, cut in 2-inch chunks
  • 1 cup whole, peeled garlic cloves
  • 1 handful fresh Italian parsley
  • salt and pepper to taste (you can use whole peppercorns or ground pepper)
  • 7-10 cups water

DIRECTIONS

  1. Coat a 6-Quart stock pot with olive oil and heat over medium high to high heat.  Add the onions, carrots, celery, and garlic, and salt and pepper to taste.  Sauté until the vegetables are just starting to turn golden brown.
  2. Add the parsley and add enough water to cover the vegetables with 1-2 inches of water.  Let the stock come to a boil, and reduce heat to low.  Let the stock simmer for 20-30 minutes.  Add more water to raise the stock level to 1-2 inches above the vegetables, and let simmer for another 20 minutes.
  3. Turn off heat and let cool to room temperature.  Pour through a strainer into  a large pitcher or measure cup with a spout, for easy-less-mess pouring into freezer bags.  If you use a large measuring cup, you’ll also know how many cups per bag you’re pouring.  (Isn’t experience nice like that?)
  4. To freeze, label the bags with the date and amount, lay flat on a large baking sheet, and freeze overnight.  Once they are frozen you can stack them to make more room in your freezer.

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