One of the first chapters in my Professional Chef textbook from The Culinary Institute of America is dedicated to stocks, soups and sauces. That’s because these are the fundamentals, and you need them to build upon.
I made this tonight after months of collecting vegetable scraps in my freezer. How beautiful is it?? All from vegetables I had already bought and used for different applications!
There truly is something magical about taking proposed “waste” and repurposing it into something beautiful and useful. Plus, you know what is going into your own stock.There are several ways to make a basic vegetable stock. You can saute or roast the vegetables for a greater depth of flavor, but since I had mushrooms ends in mine; I literally added the water over the vegetables and simmered.