Today I have a stock tip for you. Don’t buy it. Vegetable stock, that is. Maybe you’ve never bought vegetable stock in the first place. It’s not just for vegetarians, you know. Chances are you’ll need some at one point or another and if you do, I implore you not to buy it. You can easily make your own at home using items you probably already have in your crisper drawer.
This nicest thing about this recipe is that it’s highly adaptable. I tried several versions using different vegetables, herbs and cooking times. I liked this one best. This is also a good way to use up vegetables that may be past their prime. Didn’t get around to using up all the parsnips you bought for Thanksgiving? Throw ‘em in. You can also throw in hearty, leafy greens, such as kale or chard for an extra vitamin boost.
After an hour and a half of simmering, I strained the broth. I was curious to see if I liked this version. It was so nice, in fact, that I found myself reaching for a mug to enjoy a cup of it instead of (yet another) coffee or tea. It was a nice caffeine and dairy free afternoon drink. These days, I’d rather be saving up my indulgences for eggnog anyway. Later this week, I’ll share a soup recipe I created using this stock as the base (hint: it’s not vegetarian!).