What vegetables are best for stock?
The classics are onion, carrot, and celery. They give you sweetness, aroma, and a savory backbone. From there, add garlic, parsley stems, thyme, bay, and a few peppercorns.
What should I avoid adding?
Avoid scraps that turn stock bitter or funky: cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, cabbage), too many greens (kale, collards), and starchy peels (lots of potato skins). Also skip anything already dressed or sauced.
Can I make it from frozen vegetable scraps?
Yes. That is one of the best ways to do it. Keep a freezer bag of clean scraps like onion ends, carrot peels, celery leaves, mushroom stems, and herb stems. When the bag is full, stock day happens.
Why did my stock taste bitter?
Usually it is one of three things: boiling too hard, too many bitter veggies (like broccoli or lots of dark leafy greens), or overcooking. Vegetable stock does not need hours. A gentle simmer for 45 to 60 minutes is the sweet spot.
If it is already bitter: dilute it with a bit of water, or use it in something hearty (bean soup, chili, braised greens) where other flavors can carry it. If it is only slightly bitter, blending it into a pureed soup can help smooth the edges.
Should I salt vegetable stock?
I recommend not salting it, especially if you will reduce it later for sauces. Salt at the dish level instead. If you want it as a sip-worthy broth, add salt when reheating a portion.
Can I pressure cook it?
Yep. In an electric pressure cooker, cook on High Pressure for 20 minutes, then let it naturally release for 15 minutes before venting. Timing can flex a bit depending on your machine and how bold you want the flavor. For a lighter stock, try 15 minutes. For a deeper one, go 25.
