Vegetable Stock Recipe

I don’t think my cauliflower is going to blossom before winter comes on. It’s sad to look out at the garden and see the healthy veggies just days away from their early demise, but it occurred to me–if life hands you frost, make vegetable stock.

I don’t think my cauliflower is going to blossom before winter comes on. It’s sad to look out at the garden and see the healthy veggies just days away from their early demise, but it occurred to me–if life hands you frost, make vegetable stock. If your vegetables don’t quite make it to harvest size before winter hits, make vegetable stock with them so nothing goes to waste.

Vegetable stock is a very basic recipe that needs only vegetables and water. The flavor of the stock will vary based on the vegetables you use, but at a minimum, add two onions, four carrots and two celery stalks. Mine will include those staples, as well as cauliflower leaves and tiny radishes (greens included.) Feel free to use any other garden veggies you have on hand, including potatoes, turnips, mushrooms, garlic and fresh herbs.

Wash and roast your vegetables before adding them to the stockpot. Roasting adds another level of flavor that comes through in the stock. When the vegetables are sufficiently roasted, add 2 to 4 cups of water to the roasting pan and bring it to a boil. Scrape up any vegetable bits that stick to the bottom of the pan, and add the vegetables and liquid to the stockpot with another couple cups of water. Simmer the stock until the vegetables are very soft and the liquid has reduced by one-third. Add salt and pepper to taste.

Freeze your homemade vegetable stock to save for next time you’re making soup, rice or sauces. I freeze my stocks in ice cube trays, then I fill gallon freezer bags with stock cubes so I can easily use as little or as much as I need.