Better Vegetable Stock
I added nutritional yeast to my standard veggie stock recipe and I have to admit I'm surprised how much it improved the flavor!
- 1 lb. onions (approx. 2 onions)
- 1/2 lb. carrots (approx. 2-3 carrots)
- 1/2 lb. celery (approx. 3-4 stalks)
- 1/2 parsley bunch
- 1 teaspoon black peppercorns
- 3 tablespoons nutritional yeast
- 1 gallon cold water
- olive oil
- 1/2 teaspoon salt (optional, plus more to taste)
Chop up the onions, carrots and celery into evenly sized chunks. Give 'em a good sweat over medium heat in some oil. Cook for 10-15 minutes or until they are browning. You can optionally add a sprinkling of salt.
Add the remaining ingredients: 1/2 parsley bunch, 1 teaspoon black peppercorns, 3 tablespoons nutritional yeast, and 1 gallon cold water. Bring to a boil, then reduce heat to a simmer and partially cover.
Simmer for 60-90 minutes.
Strain the stock to remove the leftover veggies. I added a half teaspoon of salt at this point, but keep in mind this will only partially season the stock -- this will give you some leeway when using it in various recipes.
Portion into 2-cup or 4-cup sized containers (or use muffin tins for smaller portions). Freeze the portions you won't immediately need and store the rest in the fridge where it will keep for a few days.
1/2 teaspoon of salt for a gallon of stock will only partially season it. Depending on which recipe you use the stock in you'll need to add some additional salt.
Don't worry about conforming to the mirepoix weights exactly as there is lots of leeway -- you can keep old veggie trimmings in a bucket in the freezer and when it's full then it's time to make stock :)
What The Heck Is Nutritional Yeast?
Calories: 34kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 207mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3242IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg