Laura's Vegetable Stock



This blog leads with a beautiful image of beets and here's why...  There are two foods I loathe (three if you count cilantro).  They are beets and mushrooms.  But I know that both beets AND mushrooms have a lot of amazing health benefits.  So I'm TRYING to overcome my distaste.

One of my "I'll meet you halfway" attempts at this relationship is that I put both beets and mushrooms into my stock broth.  BTW, what is the difference between stock and broth?  (That's a rhetorical question; if I really wanted to know, I'd google it.)

Anyway, I think I just absolutely couldn't abide the odor of red beets.  I'm not even sure I hate the taste... it's the small I can't get past.  But golden beets are milder so that's where I started.  Yes, I can tell that my veggie stock has an earthy aroma, but I'm getting quite fond of it.  Yay!

Another "BTW", the measurements of the veggies below are ballparks.  When I make veggie stock, I get "close" to the below list, but it's a stock... so I don't agonize.  

I buy enough veggies to make two batches.  I have an 8-quart Instant Pot (which I love), so I chop up all the veggies and put half into a bowl for the second batch (saves time to chop everything at the same time).  Same thing for the spices.  While I'm measuring for the first batch, I measure for the second batch and just put them into a small bowl until I'm ready to go on the second batch.

Stock C
  • 91g onion
  • 101g carrots
  • 231g golden beets
  • 90g celery
  • 76g leeks
  • 350g mushroom
  • 4 garlic cloves
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp clove
  • 3 Bay leaves
  • 1 tsp Italian seasoning
  • 2 tsp dried parsley
I throw everything into my 8-quart Instant Pot, add water to the fill line, and cook it for 30 minutes with NPR.

It makes 18 cups, so I fill six quart-size mason jars with 3 cups of the stock (that leaves room for the stock to expand in the freezer without breaking the glass).  

I generally make the two batches at the start of the month and that's enough to last me through the whole month (usually even longer).


Check out my list of recipes.  Also, I'd be tickled to know anyone other than me is reading this blog so if you leave a comment, you'll make my day.
 





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