How to Make Vegetable Stock

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Vegetarian stock is created in a very specific way using healthy ingredients. Make vegetable stock with help from a food business owner and cookbook author in this free video clip.

Part of the Video Series: Vegetarian Cooking
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Video Transcript

Hi. I'm Devra Gartenstein with Quirky Gourmet. Today, I'm going to show you how to make a vegetarian stock. It's a soup stock. I use root vegetables - vegetables with lots of deep flavor - because the stock is really just something that works in the background with whatever else you're cooking (like a soup) to just give it some more substance and flavor. So, use carrot and what I'm going to do is cut them in big pieces, because you really don't have to cut them up very small, because they're cooking for a long time. And you notice, I didn't even trim the carrot because it doesn't have to be trimmed, it's just more work. This is a parsnip. It's got a nice sweet, root-y flavor to it, so I use it in almost every soup stock I make, so put that in there. Use a potato. Again, I'm just going to quarter it, and then an onion. I peel it, but I don't cut it in little pieces, just quarter it. And then I'm going to add some flat leaf Italian parsley. You can use curly leaf parsley if you want, but the flat leaf I think has more flavor, and I like using parsley because it is kind of an herb that hangs out in the background. It doesn't overpower things like basil or dill or thyme. So yeah, I'm just going to throw that in, stems and all. I'm going to add some salt and some pepper. You notice that I don't measure, but I also don't dump it right in, because putting it in my hand just gives me some measure of control. This cooks for about an hour. It'll be tasty. If it cooks for three hours, it'll be even tastier. So here we have a vegetarian soup stock.

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