A perfect time to make vegetable stock is when the CSA begins delivering the fall root vegetables. There are so many carrots, parsnips, turnips and potatoes that you can’t eat them all, what to do? Make vegetable broth for today and for the winter! Oh yum!
Cook up as much as you can and freeze. I made two batches which resulted in one big pot of soup and six, 3 cup containers of stock to freeze for the winter. I am posting the light vegetable stock recipe this time and the root vegetable stock soon.
When I make vegetable stock I like to clean, peel and roughly cut the vegetables. The stock needs to stay clean and clear. Unlike beef or chicken stock in which I like to use peels and stems to more deeply flavor the vegetable stock. Stock or Broth? I admit I cheat and make a bit of hybrid…I do season the stock as it is simmering with with 2 teaspoons of salt and peppercorns, but the stock definately needs seasoning. A broth would taste great sipped on its own because it’s been seasoned with salt, wine, etc.
This recipe will be perfect with an upcoming post for potato leek soup! Enjoy!
- 2 1/2 c leeks, green and white parts, washed
- 3 c carrots, peeled and roughly chopped
- 1 1/2 large white onion, remove peel, roughly chop
- 2 c celery, washed and chopped
- 1 1/2 c parsnips, peeled and chopped
- 1 bay leaf, fresh if possible
- 1 t dried thyme
- 2 t kosher salt
- 10 peppercorns
- 6 mint leaves
- 6 cloves of garlic
- 1 c flat leaf parsley
- Water, to fill the pot
- Peel, clean, chop all vegetables & spices and place in your favorite stock pot. Then, fill the pot with water.
- Cover and bring to a boil. Take off the lid and simmer for an hour. Strain out the vegetables & spices. Use 3 cups of stock to make soup today. Cool and freeze the rest.
- To freeze: Cool, measure 3 cups into plastic Baggie or plastic freezer container, label and enjoy this winter!
Tip Jar: It is important to store your vegetables correctly. Organic vegetables are intended to last only their normal lifespan, so they should only linger a few days. Carrots, peppers, broccoli in the refrigerator drawer. Only store them for a few days. If it’s longer than that, wash and slice, and store in plastic baggies in the freezer. You’ll love it in December when you can pull out some out nice chopped carrots that you put up from your fall CSA!
I would love to hear what you are doing with the abundance of fall vegetables! Please comment or leave a link to your latest blog recipe in the comments below. And if you don’t want to miss any more posts, sign up for a weekly post recap. There are lots of great posts and freebies offered just to our subscribers! Join today!
Happy Fall Cooking!
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