Recipe Idea: Easy Homemade Vegetable Broth (Gluten Free Stock)
Hi. It’s Lois in the kitchen at Recipe Idea Shop, talking about Easy Homemade Vegetable Broth that is Gluten Free and Salt Free. Never buy Vegetable Stock again. And you don’t have to buy anything special to make it. It is made from your leftover peelings and ends of veggies!
Recently, I read an interesting suggestion in Vegetarian Times…or maybe it was Cooking Light. Someone suggested keeping a freezer bag in your freezer to throw vegetable pieces in. It said to include the peels, skins, cut-off ends, little bits of vegetables you couldn’t use in your current recipe, and all those veggies you buy that go bad before you use them. (Of course, you don’t wait until they go bad to throw them in the bag. Freeze them when they are looking just a bit less than prime.)
I save a gallon-sized Ziplock freezer bag full of vegetables, peels, skins, etc., and dump them in a 6-quart Dutch oven. I then fill the pot with water, bring it to a boil and simmer the veggies for about 1-3 hours. I strain the vegetables out, and pour the stock into one-quart Ziplock freezer bags and freeze the packages.
To freeze, I lay the packages on a 7-inch by 9-inch pan to allow the liquid to freeze flat and evenly, and put it in the chest freezer. Then I can pull them out and use them as I need them. Another option is to freeze the stock in ice-cube trays. Then you have small amounts of stock to flavor recipes!
The stock is delicious, gluten-free, salt-free, and easy to use. Give it a try. I would caution against using vegetables with a sweet flavor, such as sweet potatoes, because then your stock tastes sweet. Also, I always make sure I put in leftovers of garlic and onion, add a little fennel seed (maybe 1/2 teaspoon) and a 1/2 a teaspoon of thyme.
Now that I am not wasting vegetables, I feel so frugal.
- 1 gallon size bag of vegetable skins and pieces (about 3 cups)
- 6 cups water
- 1/2 teaspoon thyme leaves
- 1/2 teaspoon fennel seeds
- Using a Dutch Oven, dump all the ingredients in the pot.
- Heat to boiling.
- Reduce to a simmer and simmer for 1 or more hours.
- Strain the vegetable pieces out of the broth. I use a colander that I put inside a large bowl, which catches the broth.
- Let the broth cool in a bowl on top of the counter.
- Label 4 one-quart Ziplock Freezer Bags with “Vegetable Broth, (DATE)”.
- Ladle the broth into the labeled one-quart Ziplock Freezer Bags.
- Lay the bags flat on a cookie sheet or jelly roll pan that will fit in your freezer.
- Freeze the bags of stock
- Pour the stock into ice cube trays and freeze.
- When the veggie stock cubes are frozen, transfer them to a Ziplock Freezer Bag and store in the freezer to use as you need them.[br][url href=”https://recipeideashop.com/wp-content/uploads/2015/12/RIS_LOGO-2-sml.png”][img src=”https://recipeideashop.com/wp-content/uploads/2015/12/RIS_LOGO-2-sml.png” width=”252″ height=”53″ class=”alignleft size-full” title=”Recipe Idea Shop logo” alt=”RIS logo”][/url]