Vegetable Stock


Some people look at this pile of vegetable scraps and think, "mmmm.... homemade vegetable stock," don't they? I don't, which surprises even me. It's very simple: I don't have much experience making stock. I've made it before but I'm not an expert. For example, can I use onion skins? Can I use the bruised or browned parts? What about the core? How about those woody, sprouting turnip tops?

Certainly Martha Stewart would know how to make stock (she says don't use the blemished parts). The folks at The Kitchn make stock too. I always trust Vegetarian Times to set me on the right path. I see that Eating Well has a recipe for roasted vegetable stock - and if I can get myself to plunge all those carefully diced and roasted vegetables into a pot of hot water without eating them first, I might just make it.

I just need to build up some confidence, find some patience, assemble my ingredients, and do it, right?

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About Me

My name is Jillian. I started this blog as a way to experiment with my camera and it's a become a nice little spot where I enjoy spending time. I'm a mother to 6 and 4 year old daughters, wife to a cool computer guy, and mama to a cuddly cat. We enjoy eating local, organic food; managing several food allergies; homeschooling with love; spending time in nature; and we love to take time each day to be creative. You can also find me over at From Scratch Club from time to time. Welcome!