Veggie là gì

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Every time we make vegetable stochồng, we wonder why we ever bother buying it in the store. It’s so easy! Chop up some vegetables, cover with water, và simmer. Done. You’ll have sầu enough stock khổng lồ make your soups, casseroles, & pilafs for weeks lớn come, và all in just a little over an hour.




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When making a basic vegetable stock, you want vegetables with neutral, but savory flavors. Some recipes recommend adding garlic & other strong spices, but unless we know how we’re going to lớn be using the broth, we prefer lớn add those kinds of seasonings when we’re actually making a dish. We also don’t add salternative text khổng lồ the stock for the same reason. Onions, carrots, celery and mushrooms are the ikhuyến mãi starter vegetables for stock, but feel không lấy phí to lớn swap any of these for leeks, tomatoes or parsnips.


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We keep a big resealable bag in our freezer where we can throw vegetable odds & ends: vegetables that have wilted beyond saving, the green parts from leeks, trimmings from carrots, và so on. Once this bag gets full, we use the contents to make broth.

Seems contrary to lớn the title but not every vegetables is destined for vegetable stock. Starchy vegetables lượt thích potatoes and turnips will make for a gummy, cloudy vegetable stoông chồng. Beets overpower their aromatic counterparts. Zucchini and greens beans become bitter when slowly simmered for as long it takes khổng lồ make this stoông chồng.

While vegetable broth is a basic building block of the kitchen it doesn’t have to lớn be boring. Consider adding leftover Parmesan rinds khổng lồ your vegetable stoông chồng. Kombu is powerful addition, mostly for its thickening & umangươi abilities.

Two ways lớn add more flavor to lớn your broth are to lớn roast the vegetables beforehvà or to lớn let them sweat (start khổng lồ soften & release their liquids) for a few minutes over the heat before adding the water.




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Gather some vegetables and herbs. Onions, carrots, & celery give sầu stoông chồng a great base flavor, và you can round these out with any of the other vegetables listed above sầu. You can also make stock using any amount of vegetables that you happen lớn have on-hvà, but it’s good lớn have a roughly equal portion of each so the resulting stochồng will have a balanced flavor. Wash any visible dirt off the vegetables and give sầu them a rough chop. You don’t even need to lớn peel them first unless you really want khổng lồ. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough to hold them plus a few extra inches of water. (Image credit: Emma Christensen)alcohol-freeegg-freepeanut-freepork-freepescatariangluten-freetree-nut-freered-meat-freedairy-freefish-freevegetarianshellfish-freeveganno-oil-addedsoy-freewheat-freeCalories 7Fat 0.1 g (0.1%)Saturated 0.0 g (0.1%)Carbs 1.8 g (0.6%)Fiber 0.6 g (2.2%)Sugars 0.7 gProtein 0.3 g (0.6%)Sodium 10.1 mg (0.4%)




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1 khổng lồ 2 onions

2 khổng lồ 3

carrots

3 lớn 4

celery stalks

4 to lớn 5 sprigs

fresh thyme

1

cất cánh leaf

1

small bunch fresh parsley

1 teaspoon

black peppercorns

Optional extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips

Gather some vegetables and herbs. Onions, carrots, & celery give stochồng a great base flavor, & you can round these out with any of the other vegetables listed above sầu. You can also make stock using any amount of vegetables that you happen khổng lồ have sầu on-h&, but it's good lớn have a roughly equal portion of each so the resulting stochồng will have a balanced flavor.

Wash any visible dirt off the vegetables và give them a rough chop. You don't even need lớn peel them first unless you really want to lớn. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough to hold them plus a few extra inches of water.

Simmer for about 1 hour. This isn't an exact science, but one hour is generally enough time to lớn infuse the water with vegetable goodness. If you need lớn take it off the heat a little early or don't get to lớn it until a little later, it will be fine. Give it a stir every now và again khổng lồ circulate the vegetables.

Emma Christensen

Contributor

Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True BrewsBrew Better Beer. Cheông xã out her trang web for more cooking stories.