12 Reviews of Vegetable Stock

From: Andi of Longmeadow Farm

On Oct 25, 2008

Used this wonderful stock for Saturday Lunch at the Farm~I tend to use a vegetable stock when making a good soup base for stew. This is exactly perfection plus as it: 1. Uses all the ends, peels, and extra vegetables that never make it to the table. 2. Very smooth taste, no fat whatsoever to "skim" and enjoy is like heaven in a cup. Normally, I use all the peels into our farm compost heap, but I saved this up from the last 2 days. I have large amount of extra's vegetable matter, since living on a farm, and utilizing every bit of the vegetable I can. There were a couple of corn cobs that even made it in the pot. I added 10 peppercorns, as my stock pot is very large, and plastic 1/4 pound containers to freeze all the stock I got from this. (I had 10 containers) I also put some in little ice cube trays top pop into cooking rice, vegetables, or and extra punch to some soup. Thank you bluemoon downunder for posting this unique and very economical recipe. Made for Please Review My Recipe Fall 2008

From: Lauralie41

On Jan 15, 2006

This is a nice, rustic tasting vegetable broth. I did not peel my vegetables, also used the leafy part of the celery, green part of the leeks, dropped a whole unpeeled onion and did add extra seasonings. Froze the stock in double guard freezer bags, 2 cups broth in a bag.

From: I'mPat

On Apr 23, 2009

OMG can't believe how many times I have made this and not reviewed it - when I peel my vegetables I have a bowl lines with a freezer bag and then pop them in the freezer for use when ready to make stock. Once stock is made they go into the compost heap - twice recycled. The result is a great flavourisime stock to use in a myriad of recipes (even using it instead of chicken or beef, especially if you want to keep the dish vegetarian). Thank you bluemoon downunder for a fantastic recipe.

From: Tisme

On Nov 3, 2008

Where has this recipe been and why have I only just found it! What a great money saving recipe, and so easy to make. I even used asparagus ends and tomatoes in my stock. I am going to use this tonight to make asparagus soup and freeze it. Thanks bluemoon downunder for a great new recipe, which I will be making a lot of from now on!

From: Sharon123

On Nov 2, 2008

This is what I have been using for a long time-carrot and onion ends, potato peelings, broccoli stems, asparagus stalks, celery tips, etc. The addition of peppercorns is nice. I froze some in 1 cup freezer containers, and am keeping a quart in the fridge.Thanks!

From: Sydney Mike

On Nov 9, 2008

Since seeing this recipe I've started freezing all the veggie goodies that I used to throw away, but in order to make the recipe this first time around, I actually used chopped up veggies, all the way from celery & onions, to carrots & broccoli! A REALLY GREAT RECIPE that makes a GREAT VEGGIE STOCK! Thanks so much for a keeper of a recipe! [Tagged, made & reviewed in Please Review My Recipe]

From: foodtvfan

On Oct 25, 2008

Excellent vegetable stock. Had a bag of celery, carrot, and onion skins, etc. in the freezer. Great base for soups, sauces, gravies. Two other peelings or trimmings recipes are Potato Peel Stock and Homemade Stock. The potato peel recipe is best made the day of peeling the potatoes to prevent discoloration. I freeze some stock in ice cube trays and then bag them and use the cubes to deglaze frying pans.

From: Iwona1961

On Apr 28, 2008

Fantstic way to use those vegetable peels. I have a bag full of peels in my freezer and cook this stock from time to time. I also add some black peppercorns and allspice. Thanks for the recipe.

From: mersaydees

On Nov 9, 2008

I LOVE this recipe because of its frugality and its flavor! I happened to have some fresh spices such as parsley and thyme and so added a bouquet garni with them wrapped in cheesecloth. Thanks, BlueMoonDownUnder! Made for PRMR.

From: KateL

On Feb 8, 2009

I ended up with an asparagus stock as I used asparagus tips for a number of recipes and kept all the unused pieces for this stock. No doubt there should be at least one onion and a couple of carrots to help balance the flavors. But I will keep this recipe on hand so I can serve dinner to vegetarian friends. Thanks for posting, bluemoon downunder. Made for Zaar Cookbook Tag.