Imen Dridi Vegetable Stock by Alton Brown is a delightful combination of carrots, celery, onions, leeks, garlic, and herbs, that simmers to perfection in just 1 hour—ideal for enhancing a variety of soup recipes.
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💗 Why You’ll Love This Vegetable Stock Recipe:
- Flavorful Harmony: A rich blend of veggies, herbs, and spices.
- Effortless Prep: Simple, homemade, and better than store-bought.
- Wholesome Goodness: Nutritious with fresh, natural ingredients.
- Your Taste, Your Way: Easily customizable to suit your preferences.
❓ What Is Alton Brown’s Vegetable Stock Recipe?
Alton Brown’s Vegetable Stock is a flavorful infusion of onions, carrots, celery, leeks, garlic, herbs, and spices cooked to perfection, and is versatile and handmade, adding depth to soups and stews.
🧅 Alton Brown Vegetable Stock Ingredients
- 2 medium onions, halved
- 4 medium carrots, chopped
- 1 to 2 medium celery stalks, chopped
- Leek or fennel tops, chopped
- 1 garlic bulb, halved
- Handful of fresh parsley
- 1 small bunch fresh thyme
- 3 bay leaves
- 2 teaspoons sea salt
- 1 teaspoon black peppercorns
- 10 to 12 cups filtered water
🍵 How To Make Alton Brown Vegetable Stock
- In a large pot, bring to a boil the carrots, celery, leek tops, garlic, parsley, thyme, bay leaves, salt, pepper, and water (10 cups of water will do if 12 cups are insufficient).
- Simmer, covered, over low heat for 1 hour.
- Remove and discard the vegetables.
- Add seasoning to taste and include in soup recipes of your choice.
💭 Recipe Tips
- Utilize all vegetable scraps for stock, such as leek tops, fennel tops, carrot tops, scallion tops, herb scraps, and herb stems.
- Substitute the listed vegetables in the recipe with 6 loose-packed cups of roughly chopped veg scraps.
🍲 What To Serve With Vegetable Stock?
Vegetable Stock enhances soups, stews, risotto, sauces, mashed potatoes, rice pilaf, vegetarian dishes, casseroles, poaching, breakfast grains, and stuffing, elevating flavors across a diverse array of recipes.
🎚 How To Store Leftovers Vegetable Stock?
- In The Fridge: Keep leftover vegetable stock in sealed containers in the fridge for up to 5 days.
- In The Freezer: Freeze leftover vegetable stock for 3 months in an ice cube tray. Let it thaw in the fridge before using.
🥵 How To Reheat Leftovers Vegetable Stock?
- Stove: Pour vegetable stock into a saucepan and heat for 3 minutes over medium heat or until heated.
- Microwave: Transfer vegetable stock to microwave-safe containers and heat in 10- to 15-second increments until hot.
FAQs
What veggie scraps are not to be used for stock?
Avoid Brussels sprouts, broccoli, or cauliflower scraps in stock; their strong flavors might overpower and compromise the desired balanced taste.
Why is my homemade vegetable stock bitter?
Your homemade vegetable stock may get bitter if overcooked; avoid extended simmering for a well-balanced and pleasant flavor.
How do you make vegetable stock thicker?
To thicken vegetable stock, add starch like cornstarch, arrowroot, or potato starch during cooking for a heartier consistency.
Can you put peppers in vegetable stock?
Certainly! Bell peppers are a great addition to vegetable stock, contributing a sweet and savory flavor for added depth.
Try More Alton Brown Recipes:
Alton Brown Vegetable Stock Nutrition Facts
Amount Per Serving
- Calories 13
- Total Fat 0.2g
- Saturated Fat 0.1g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 667mg
- Potassium 44mg
- Total Carbohydrates 2.2g
- Dietary Fiber 0g
- Sugars 1.3g
- Protein 0.5g
Alton Brown Vegetable Stock
Description
Vegetable Stock by Alton Brown is a delightful combination of carrots, celery, onions, leeks, garlic, and herbs, that simmers to perfection in just 1 hour—ideal for enhancing a variety of soup recipes.
Ingredients
Instructions
- In a large pot, bring to a boil the carrots, celery, leek tops, garlic, parsley, thyme, bay leaves, salt, pepper, and water (10 cups of water will do if 12 cups are insufficient).
- Simmer, covered, over low heat for 1 hour.
- Remove and discard the vegetables.
- Add seasoning to taste and include in soup recipes of your choice.
Notes
- Utilize all vegetable scraps for stock, such as leek tops, fennel tops, carrot tops, scallion tops, herb scraps, and herb stems.
Substitute the listed vegetables in the recipe with 6 loose-packed cups of roughly chopped veg scraps.
