Umami Vegetable Stock Recipe

Hi food fanatics, let’s get right into it. Today, we’re makin’ Umami Vegetable Stock. This dreamy liquid gold is non-other than a flavor-packed reservoir for elevating your culinary game, bringing a depth of flavor that’ll keep your taste buds on their toes – it’s your secret weapon for deliciousness.

This dish is kickin’ for any season and the ultimate companion to your favorite soups, stews, sauces, and risottos. I guarantee this savory elixir will have a reserved spot on your weekly menu once you’ve tried it. Trust me; your heart will melt faster than the butter in a hot pan. Let’s roll our sleeves up and get cookin’!

• Prep Time: 20 mins
• Cook Time: 1 hour
• Total Time: 1 hour 20 mins
• Servings: ~4 litres
• Yield: ~16 cups

Alrighty, without further ado, let’s dive into the pool of deliciousness that is Umami Vegetable Stock.

Ingredients & Equipment You’ll Need

• 2 large onions
• 3 medium carrots
• 3 celery stalks
• 1 full bulb of garlic
• 1 tbsp olive oil
• 3 litres of water

You’ll also need a large pot for cookin’

The onions, carrots and celery form the ‘holy trinity’ of this flavor-packed broth providing a wonderfully aromatic base. The garlic and olive oil kick things up a notch, lending a depth of flavor that can’t be beaten.

How To Make Umami Vegetable Stock

1. Start by prepping all your veggies. Roughly chop ’em up. No need for a fine dice here.
2. Heat the oil in your large pot. Toss in all your veggies and give them a good stir to coat in the oil. Cook on medium heat until they start to caramelize and release all their delicious flavors.
3. Once the veggies are nicely browned, add the water and bring it to a boil.
4. Reduce to a simmer and let it work its magic for about an hour.
5. Just strain out the veggies, and you’ve got yourself a homemade umami-packed vegetable stock for your soups, stews and whatever else you fancy.

Tips For The Best Results

• Don’t rush the cooking process. The longer you simmer, the more flavor you extract.
• Feel free to throw in any veggie scraps you have on hand for extra flavor.

Storage Tips

• Store your stock in the fridge for up to a week or freeze it for up to 6 months.
• Freeze the stock in ice cube trays for easy use.

Frequently Asked Questions

Q: Can I use any vegetables I have on hand?

A: Absolutely! Feel free to customize to your liking.

Q: How long will this stock last in the fridge?

A: Generally, you’re looking at about a week.

Q: Can this vegetable stock be frozen?

A: Hell yeah, up to six months. Just remember to thaw before use.

Q: Does this make a good base for soups?

A: You betcha! It works fantastically for soups, stews and a lot of other recipes.

Q: Why make my own stock when I can buy it from the store?

A: Making stock at home puts you in control. As a bonus, it’s a great way to use up veggies before they go bad..

Nutritional Facts of Umami Vegetable Stock

As this is a stock recipe, it’s low in calories but high in vitamins and minerals depending on the vegetables used. A typical serving (1 cup) has around 30 calories, 3g of carbs, and 2g of protein. It also packed with Vitamin A and C!

In all, this Umami Vegetable Stock is a stunner – an easy way to step up your culinary game and put your leftovers to good use. Pair it with your favorite recipes, serve it hot, and savor the umami-goodness drop by drop. Let’s do ourselves a flavor and get cookin’!