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Homemade vegetable stock – An absolute must

Homemade vegetable stock – An absolute must

Once you start preparing your homemade vegetable  stock, you’ll never stop! In italian cuisine, stock is your first ally, the inevitable companion in the preparation of soups and risotti. Without it, how could we ever hope to enjoy tortellini in brodo, cappone al forno for Christmas, or a magical ragù?? The utility of stock is never praised enough…
Yes, mayyyybe I am a little bit melodramatic, but we must admit that we can’t absolutely try to even remotely compare a good homemade stock to the fraud they sell us in supermarkets.

Those small insidious small cubes  were the promise of freedom from the stove. Instead, now we have become ignorant about what we put in our dinner. In my stock  I have carrots, tomatoes and many other vegetables …. but I have no clue about a veggie called monosodium glutamate 🙂

homemade vegetable stock

The bad part about making stock is that it takes some time. The good part is that you can make a big quantity of it and store it in the fridge, having complete conscience of what goes in your plate. Besides, this practice makes you save money, as commercial products have a higher cost.

Also, I can’t forget to mention the satisfaction I feel once its intense smell starts pervading the kitchen….

The source

This homemade vegetable stock recipe does not come from my mother – quite surprisingly, as a lot of my recipes are actually part of her repertory 🙂 No,  the inspiration for today’s recipe – I sligthly changed the recipe – is  my dearest friend Carmen’s mother, a real genius in the kitchen –  whose amaretto cake has become so legendary that I still don’t dare to reproduce it myself. For you, maybe, I will try!

homemade vegetable stock

Why vegetable stock (for this time!)
I really thought I needed to share this stock recipe as I realized I used it in many or my dishes (anyone pumpkin risotto or pasta with chickpeas?) and the vegetable stock is the one I use more. I find it more flexible due to its delicate taste. Surely, there are some dishes that call and scream for meat stock, but for many others – a mushroom risotto, tortellini, or a farro soup, for example – I use this one and I find the result fantastic. I will post the recipe of meat stock in a separate article in the future.

A note on wine
This recipe requires the use of wine. The vegetables are cooked in water but as secret weapon you should add white wine.  You might be turning up your nose now, but you’ll thank me later! I also was little skeptical about it, but this small addition is very common among older generations above all in the North of Italy and it will boost your stock.

 

Ingredients of my last stock:

7 oz (200 gr.) celery
2 Carrots, medium
1 big Onion
1 Zucchini (around 5,5 oz/150 gr)
1 tomato, big
1 clove of garlic
A spoonful of fresh mushrooms
A glass of  white wine
1 bay leaf
Basil – sage-rosemary ( wrapped in baking paper )
A sprig of parsley
3 tbsp extra-virgin olive oil
7 oz (200 gr.) kosher salt
Optional : 50 gr. grated parmesan

Method

Undress the garlic and the onion first, then peel the carrots. Wash the celery and choose whether to remove the leaves or not.  Then, wash all other ingredients. Prepare a small piece of baking paper and fill it with the sage, the rosemary and the basil, then roll it like a candy wrapper and seal it with kitchen twine . This is an amazing trick: it allows the scent of these herbs to pervade your stock, and at the same time it prevents the rosemary needles to get lost in the veggies.

homemade vegetable stock
Now it’s time to chop, not too finely, all vegetables. As in the end you will blend everything in a sort of puree with an immersion blender – If you have it, otherwise use a normal blender – there’s no need losing too much time cutting and slicing the veggies. That’s good news, isn’t it?
In a large stock pot, drizzle the oil and pour all vegetables and the herbs.  Add 2 or 3 glasses of lukewarm water as well and the wine and let simmer for around one hour and a half, stirring from time to time and adding water if you see that it’s getting too much dry.

homemade vegetable stock

Around twenty minutes before taking off heat, add salt and keep on stirring. This is also the moment in which you should add Parmesan, if you like.

Once the water is pretty much all absorbed and the vegetables are really soft, you can take off heat and let cool for five minutes. Transfer the vegetables in a bowl and mix everything with the blender, until it reaches a creamy consistency.

homemade vegetable stock

At this point, let cool completely and then move into glass pots or, even better, ice cube trays. Your stock is ready! You can put some in the fridge and the rest in the freezer, to have it ready for all occasions!

 

homemade vegetable stock

Homemade vegetable stock

2017-10-26
: 25 min
: 1 hr 30 min
: 1 hr 55 min
: easy

A delicious and healthy homemade vegetable stock to prepare all sort of meals!

By:

Ingredients
  • 7 oz (200 gr.) celery
  • 2 Carrots, medium
  • 1 big Onion
  • 1 Zucchini (around 150 gr)
  • 1 tomato, big
  • 1 clove of garlic
  • A spoonful of fresh mushrooms
  • A glass of white wine
  • 1 bay leaf
  • Basil – sage-rosemary ( wrapped in baking paper )
  • A sprig of parsley
  • 3 tbsp oil
  • 7 oz (200 gr.) kosher salt
  • Optional : 50 gr. grated parmesan
Directions
  • Step 1 Undress the garlic and the onion first, then peel the carrots.
  • Step 2 Wash the celery and choose whether to remove the leaves or not.
  • Step 3 Wash all other ingredients.
  • Step 4 Prepare a small piece of baking paper and fill it with the sage, the rosemary and the basil, then roll it like a candy wrapper.
  • Step 5 Now it’s time to chop, not too finely, all vegetables.
  • Step 6 In a large stock pot, drizzle the oil and pour all vegetables and the herbs.
  • Step 7 Add 2 or 3 glasses of lukewarm water as well and the wine and let simmer for around one hour and a half, stirring from time to time and adding water if you see that it’s getting too much dry.
  • Step 8 Around twenty minutes before taking off heat, add salt and keep on stirring. This is also the moment in which you should add Parmesan, if you like.
  • Step 9 Once the water is pretty much all absorbed and the vegetables are really soft, you can take off heat and let cool for five minutes.
  • Step 10 Transfer the vegetables in a bowl and mix everything with the blender, until it reaches a creamy consistency.
  • Step 11 At this point, let cool completely and then move into glass pots or, even better, ice cube trays.

 



2 thoughts on “Homemade vegetable stock – An absolute must”

  • Very interesting. I make stock weekly, usually meat based but occasionally vegetarian. But in the usual way, so to speak, to produce a thin stock. Never occurred to me to make homemade bouillon cubes, but I like the idea! And the wine… hmmm, my nose isn’t turned up, but perhaps a bit twisted in puzzlement. Nevertheless, will give it a try!

    • Hi Frank! YEs i know the idea sounds a little bit weird but I have to admit this is by far my favorite version of stock…it’s very practical and it’s really delicious. until now it never failed me, not with risotti, soups, minestre… if you try let me know!

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