Sustainability

Vegeta e St k f the S l

Chefs’ secret ingredient is quick, easy and inexpensive to make at home

words, recipe & photography by Lauren McDuffi e

Maximum fl avor with minimum effort. Simply stated, that’s why I love making my own vegetable stock. In about an hour, you can create something truly extraordinary by simmering some past-their-prime vegetables in a pot of water. Cozy, rich, utterly satisfying and always greater than the sum of its parts, my go-to vegetable stock creates the perfect canvas for countless other recipes that come out of my kitchen.

When making stock, try to select vegetables with savory, neutral fl avors and avoid anything too starchy or color-altering, such as potatoes, turnips and beets. I like carrots, celery, mushrooms, bay leaves, onions and other alliums here. I also recommend keeping your seasoning to a minimum, and saving your salt, garlic and other stronger fl avorings for the recipes with which you will ultimately use your stocks. This prevents things from becoming overly seasoned in the end.