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Vegetable stocks

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Whenever I read or hear about vegetable stocks it's as if they are all the same -- variations on moirpoix (sp?), or simply all the extra bits of vegtables thrown in, plus maybe an herb or two.

Well, to say that there are different flavors would be an understatment. I sometimes focus on onion, or carrots, or sweet potatoes. Who out there has a specific recipes or ideas? Sweet potato with rosemary is great. Corn water with cilantro or umeboshi are two more.

Anyone? Anyone? Bueller?

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  1. Quite honestly I don't know why you would want to make a "favored" stock. Maybe when you make a demi glace or gravy or sauce for dinner.

     
    1 Reply
    1. re: lauercrnsw

      For the same reason anyone uses a chicken stock or a beef stock. It adds a depth of flavor and helps point the dish in a desired direction.

    2. Besides the occasional mushroom stock, I can't say I really take the time to make my own. But I agree that there's a huge difference in flavour. I notice it a lot in storebought stocks and bouillons - some are just vile, while others are good enough to drink on their own.

      1 Reply
      1. re: piccola

        I do love a good mushroom stock -- a great use for tough stems, and easy to do. Add the soaking water used for dried mushooms, too. (But you probably know that...)

        With a little S&P, some wine or balsamic vinegar, and you have a broth drinkable on it's own!