VEGGIES LÀ GÌ

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Every time we make vegetable stoông xã, we wonder why we ever bother buying it in the store. It’s so easy! Chop up some vegetables, cover with water, & simmer. Done. You’ll have sầu enough stochồng to make your soups, casseroles, & pilafs for weeks lớn come, và all in just a little over an hour.


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When making a basic vegetable stoông xã, you want vegetables with neutral, but savory flavors. Some recipes recommend adding garlic và other strong spices, but unless we know how we’re going to be using the broth, we prefer lớn add those kinds of seasonings when we’re actually making a dish. We also don’t add salt lớn the stochồng for the same reason. Onions, carrots, celery và mushrooms are the ideal starter vegetables for stochồng, but feel free khổng lồ swap any of these for leeks, tomatoes or parsnips.


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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 to lớn make broth.


Seems contrary to lớn the title but not every vegetables is destined for vegetable stochồng. Starchy vegetables lượt thích potatoes and turnips will make for a gummy, cloudy vegetable stoông xã. Beets overpower their aromatic counterparts. Zucchini and greens beans become bitter when slowly simmered for as long it takes to make this stoông chồng.


While vegetable broth is a basic building bloông chồng of the kitchen it doesn’t have sầu lớn be boring. Consider adding leftover Parmesan rinds to your vegetable stoông chồng. Kombu is powerful addition, mostly for its thickening và umangươi abilities.


Two ways lớn add more flavor lớn your broth are lớn roast the vegetables beforehvà or to lớn let them sweat (start to lớn soften & release their liquids) for a few minutes over the heat before adding the water.


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Gather some vegetables & herbs. Onions, carrots, & celery give sầu stoông chồng a great base flavor, và you can round these out with any of the other vegetables listed above. You can also make stoông chồng using any amount of vegetables that you happen lớn have on-hvà, but it’s good to have a roughly equal portion of each so the resulting stoông xã 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 khổng lồ 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-free
Calories 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%)
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1 to lớn 2 onions

2 khổng lồ 3

carrots

3 khổng lồ 4

celery stalks

4 to lớn 5 sprigs

fresh thyme

1

cất cánh leaf

1

small bunch fresh parsley

1 teaspoon

blaông xã peppercorns

Optional extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips


Gather some vegetables & herbs. Onions, carrots, & celery give sầu stochồng a great base flavor, and you can round these out with any of the other vegetables listed above sầu. You can also make stochồng 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 stoông xã will have sầu a balanced flavor.


Coarsely chop all the vegetables.

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Wash any visible dirt off the vegetables & give them a rough chop. You don't even need to lớn peel them first unless you really want lớn. (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.


Cover with water and bring lớn a simmer. Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stochồng will be more concentrated; more water makes a lighter-flavored stochồng. Set the pot over medium-high heat & bring it lớn just under a boil. Once you start lớn see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down lớn medium-low.


Simmer for about 1 hour. This isn't an exact science, but one hour is generally enough time khổng lồ infuse the water with vegetable goodness. If you need to lớn take it off the heat a little early or don't get lớn it until a little later, it will be fine. Give it a stir every now and again to circulate the vegetables.


Storage: Refrigerate the stoông xã in an airtight container for up khổng lồ 1 week. Freeze for up lớn 3 months.


Emma Christensen

Contributor

Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews & Brew Better Beer. Chechồng out her website for more cooking stories.