Veggies là gì

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


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When making a basic vegetable stochồng, 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 be using the broth, we prefer to add those kinds of seasonings when we’re actually making a dish. We also don’t add salt khổng lồ the stochồng for the same reason. Onions, carrots, celery và mushrooms are the ideal starter vegetables for stochồng, but feel miễn phí to lớn 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 & 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 và turnips will make for a gummy, cloudy vegetable stochồng. Beets overpower their aromatic counterparts. Zucchini & greens beans become bitter when slowly simmered for as long it takes to make this stochồng.


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


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


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Gather some vegetables & herbs. Onions, carrots, và celery give sầu stoông xã a great base flavor, và 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 lớn have on-h&, but it’s good to have sầu a roughly equal portion of each so the resulting stoông xã will have a balanced flavor. Wash any visible dirt off the vegetables & give sầu them a rough chop. You don’t even need khổng lồ 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 lớn 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 to lớn 3

carrots

3 lớn 4

celery stalks

4 lớn 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 and herbs. Onions, carrots, và celery give stochồng a great base flavor, và you can round these out with any of the other vegetables listed above sầu. You can also make stoông chồng using any amount of vegetables that you happen lớn have sầu on-hvà, but it's good khổng lồ have a roughly equal portion of each so the resulting stochồng 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 khổng lồ 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.


Cover with water & bring lớn a simmer. 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 and bring it to lớn just under a boil. Once you start lớn see some bubbling around the edges of the pot & 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 lớn 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 sầu it a stir every now và again khổng lồ circulate the vegetables.


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

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Emma Christensen

Contributor

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


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