How to Make Delicious and Nutritious Vegetable Stock?
• Cabbages (include broccoli and cauliflower) and tomato impart an overpowering flavor and overwhelming taste to your vegetable stock. Try to avoid using them or at least use sparingly. • Certain herbs infuse a distinct flavor and some tend to be bitter as they steep. Use sparingly and only add in the last 15 minutes before you turn off the heat. • You can vary your stock ingredients to suit your taste buds by adding some fibrous root vegetables such as turnips and parsnips or vegetables such as fennel bulb and spinach. • To make your vegetable stock out of vegetables scraps, you can use the water after boiling corn or green beans as your stock foundation as it has already chocked full of veggie flavor. • Develop the flavor of the stock with layers flavoring. This can be done by roasting carrots, leeks, celery, yellow and red onions and garlic, uncovered, for 1 hour in a roasting pan, prior to making stock in a stockpot. • Alternatively, you can sweat the mirepoix (onions, carrots and
