Veggies Là Gì

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


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When making a basic vegetable stoông chồng, you want vegetables with neutral, but savory flavors. Some recipes recommover adding garlic và other strong spices, but unless we know how we’re going to lớn be using the broth, we prefer to lớn add those kinds of seasonings when we’re actually making a dish. We also don’t add salternative text lớn the stock for the same reason. Onions, carrots, celery and mushrooms are the igiảm giá khuyến mãi starter vegetables for stoông xã, but feel không tính phí to 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 khổng lồ the title but not every vegetables is destined for vegetable stock. Starchy vegetables like potatoes & turnips will make for a gummy, cloudy vegetable stock. Beets overpower their aromatic counterparts. Zucchini và greens beans become bitter when slowly simmered for as long it takes to make this stoông xã.

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

Two ways lớn add more flavor lớn your broth are to lớn roast the vegetables beforeh& or to let them sweat (start 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, and celery give sầu stoông chồng a great base flavor, & 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 khổng lồ have sầu on-hand, but it’s good lớn 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 lớn 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 to 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%)


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1 to lớn 2 onions

2 lớn 3

carrots

3 to 4

celery stalks

4 khổng lồ 5 sprigs

fresh thyme

1

bay 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 và herbs.

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Onions, carrots, và 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 xã using any amount of vegetables that you happen to lớn have on-hvà, but it's good to lớn have a roughly equal portion of each so the resulting stock will have a balanced flavor.

Coarsely chop all the vegetables.

Wash any visible dirt off the vegetables và give them a rough chop. You don't even need to 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 the vegetables with enough water that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stoông chồng. Set the pot over medium-high heat & bring it to lớn just under a boil. Once you start khổng lồ see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down khổng lồ medium-low.

Simmer for about 1 hour.

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

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

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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 và Brew Better Beer. Chechồng out her website for more cooking stories.