🌱 Vegetable Stock - Thick Rich Vegetable Broth Recipe - Glen And Friends Cooking
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- เผยแพร่เมื่อ 28 ส.ค. 2024
- Thick rich Vegetable Stock. Glen struggled with Vegetable stock and vegetable broth recipes, until started filming Chef's for this TH-cam series back in 2007. Those Chef's taught him some valuable lessons on creating a rich deeply flavoured vegetable stock vegetable broth recipe. This vegetable stock recipe is Vegan, but since Glen is an Omnivoire, he likes the vegetable broth recipe to taste rich and meaty.
Ingredients:
1- 2 medium carrots
1- 2 celery stalks
2 medium onions
1 red pepper
Fronds from fennel bulb
1 leek
1 beet
1 head of garlic
8 dried porcini mushrooms
1 6x4” piece dried seaweed
60g shiitake mushrooms
200g mixed mushrooms
5 mL (1 tsp) black peppercorns
45 mL (3 Tbsp) white miso
30 mL (2 Tbsp) vegetable oil
30 mL (2 Tbsp) tomato paste
4L water
Sat to taste
Ratios by weight before roasting:
2 parts vegetables
3 parts water
Example:
.7 veg
1 water
OR
2.5kg Veg
4L water
Method:
Preheat oven to 150ºC (300ºF).
Finely slice all of the veg and toss into a high rimed roasting pan.
Crush the dried mushrooms and and seaweed into the roasting pan.
Whisk tomato paste, miso, and oil in a small bowl, then toss into veg to coat.
Roast, tossing occasionally, until vegetables are shrivelled and browned least 2 hours.
Transfer vegetable mixture to a large pot and add water.
Place back in oven for another hour.
Strain out solids and the broth will be ready for use.
#LeGourmetTV #GlenAndFriendsCooking
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Thanks for watching everyone! As always the recipe is in the ^^^Description Box^^^. *Do you cook with Seaweed???*
Glen & Friends Cooking You didn’t mention the fermented products the other chefs used. I’ve made my vegetable stock in a very similar way for years and they’ve turned out brilliantly. I’m looking forward to trying a few of your tips. Thanks for sharing!
No added herbs? I thought for sure you would have added some bay or thyme. Any reason why you didnt? Just curious.
@Guy - You could if you wanted to, but I find that those additions work better when I use the stock to make the soup later. Then I can fine tune.
Every time I know someone is going back to the maritimes, I ask them to bring me back a bag of dulce :)
I am wondering if non-diastatic malt powder would add some umami and depth of flavor to stock. Malted milk powder, a different product, can be used in cookies, cakes, cream pies, and custard pies to add richness from the toasted wheat and malt extract.
"Don't fear the mandoline, respect the mandoline" will be a great t-shirt
As long as it has a few bloody fingerprints on it.
Didn't this just come out on Disney+?
or "read the vegetables"
That line immediately made me think of Blue Oyster Cult, singing "Don't fear the mandoline..." haha
This is the way.
One of the main reasons I rate Glen so highly is summed up in this video: "people want exact times... Cooking isn't like that!"
I'm forever trying to get through to friends and family that you'll smell or see when something is cooked and ready.
I have a slightly shorter finger that reminds me to respect the mandolin.
Yeah I lost a small piece of my palm to a mandolin. I shudder everytime I see one.
@@2MeterLP yeah that´s why i only cut things on a mandoline that can be eaten raw the "safety buffer" goes straight to my stomach^^
Sounds like me when I used to work in the milling business, I still cringe at the thought of crushing bone.
I almost lost a thumb working in a kitchen. The knives are much sharper than the ones in homes. Also was not properly trained.
I sliced my thumb once. Found out shortly after that they make kevlar stretch gloves for protection. They sell them on Bed Bath and Beyond or Amazon. They work great
Butternut Squash skin is awesome for adding body and a meaty flavour.
Good to know, thanks! Normally I'd compost that!
Great tip, but do the peels contain extra pesticide?
@@erinaa9486 interesting.
@@erinaa9486 not if you buy organic squash or grow your own. :)
@@RockStarVee I had 3 butternut squash plants propagate from seed that came out of a store bought fruit. Me and my family have been eating them since mid summer and we still have 6 squash left now that we are almost into February. Those things produce like crazy. Those three plants basically took over the entire raised bed and I had to use horse panels to start going vertical because they kept growing into the walk paths. Many of them were larger than what you could get in the store. One of them was so big, it was the length of my arm from my elbow to the tip of my knuckle when I closed my fist. I highly recommend growing your own. No pesticides are needed. They are very resilient once they get past the seedling stage.
Just did it. Mind blowing. It's not a stock IMHO, it's almost a ready to serve gravy.
When cooking, I save my carrot peels, celery tops and leaves, onions scraps etc and keep them in the freezer until stock day. I also freeze whole chicken carcasses after roasting. My freezer might look a bit like a compost pile, but when the weekend comes, it all goes into my pressure cooker. I also add tomato paste and nutritional yeast. No waste and amazing stock.
Hey Glen! Im a Canadian-American living in Florida and I love watching your channel. You are a very pleasant human being. You and your wife are entertaining and informative. Thanks for all your hard work.
I just love your recipes “If you don’t like these ingredients, just use something else - just do whatever you want!” lol
Marco Pierre White would be proud
As someone with food allergies I love when recipes are written thusly 🤣
3:35 i love how you can see him try to make cutting a onion and looking at the camera look natural. He tries so hard what a guy!
The trick to my vege stock we did in a vegan restaurant was an insane amount of parsley stalks.
What about coriander stock?
Coriander and basil stalks are great as well.
I worked in 2 restaurants. Stock was always made only from offcuts. Things like the stump and leaves from celery, never the stalk itself. The onion peel and stem area, the center and stem of bell peppers, peelings from carrots, etc. We were frugal but it worked well. Now we had a large volume of offcuts, sometimes I'd slice or chop over 100 onions a day, so it was probably easier. A batch was in a pot that, when on a burner, I couldn't see over the edge and I'm 5'7". So I'd guess 8-10 gallons of stock per batch
I use the left over veggies as a veggie loaf. Blend up and add some flower and salt/ pepper. And some of the stock. Make in to a dough and bake till ferm. Its heavy and filling.
Thank you! I was looking for a use of the veggies. Seems such a waste to throw them away,
@@ceebee1461 I was thinking the same thing! No way that would go to waste in my kitchen.
I'd just skip the extra steps and just eat the soup as-is with the vegetables in it. Why waste time and dirty more pans?
@@ceebee1461 add yeast and let rise for about an hour to make an actual loaf that can be be frozen really well. Nice toasted with an egg or something.
I'm going to be honest. For first five minutes I thought you had a dead pigeon on the table. I was so confused by those seaweeds
Lmao
@@fundatus the dead pigeon?
😂😂😂
Vegetable stock so meaty that Glen was cheating... pigeon adds the meaty flavors.
Funniest comment ever
So I made your terrific vegetable broth today and immediately used it in a dish of very lightly spiced, dusted chicken pieces, involved lemon zest, a quality bacon, other ingredients in the broth/tomato puree sauce.
Glen, I have to tell you, it was fantastic!
And no way could I have achieved a sauce with that depth of flavour, complexity & rich brown/red colour without the vege broth you taught me to make.
And frankly, I'd never often bothered with vege stock for the exact reasons you gave early in your video. Now, I wouldn't be without it.
Thank you very much indeed and all the best from Australia!
🏆🏆🏆
I like that you always end with, "Thanks for stopping by." I just visited a friend and learned something.
I’m voting for a French onion soup with this stock!!
I had the same thought!
Or why not a red wine sauce? To really put it to test.
Me too!!
I did, and it was fucking awesome
Hi Glen, I'm appreciating this recipe so much right now. I have the vegetables roasting now, and it is smelling phenomenal. I am vegan, and love hearty and meaty flavors. I'm planning to use this in many ways! Glad to find your channel.
But if you are vegan, how come you like meaty flavour, eh?
I hate it, when people say this!
😅😉
Enjoy this wonderfull broth!
Yes. This is what I've been looking for in my risotto game. Yes, thank you, Glen.
Hell ya
Thank you for this informative video! One thing I do when I make broth is that I freeze some in large silicon muffin tins (I do this for slow-cooker oatmeal, too). This gives me 4 oz. measures of broth to add to cooking and is great of making gravy. These broth and oatmeal icecubes are really handy.
Very well done, this is how we make veg stock at the restaurant, we do use some other veggies as well and we leave it in the walk-in over night once its cooked and this is the best flavored stock ive ever had.
Glad I found you. My wife and I will be heading out for a Sunday drive and we always seem to end up at the farmers market and then it’s veggie soup time! Thanks!
For the beets I prefer to roast at 450 for 1 hour, first then shred. For the Onions and Carrots I much prefer shredding to slicing, seems to give a more uniform sweetness and depth.
Excellent stock, by far the best on TH-cam
I like parsnips in broths, try it. yes celeriac is great in these. Seaweed & mushrooms make all the difference, but just imagine the health benefits! The dry mushrooms give amazing depth. Best advice for sure.
I've started saving all my vegetable garbage in a freezer bag, onion/garlic ends and skins, sweet potato skins, corn husks, woody mushroom stems, pepper tops, anything that would usually go in the compost. When the bag gets full it's turned into stock along with any bones I may have saved up. The roasting, plus additional ingredients (kombu, miso, etc) would be a great addition. I'll be making another batch very soon.
That’s exactly what we do for years. Sometimes we split the vegetables and the bones + meat scrapings to easily make some vegetable stock. Parmigiano rind is also great.
When the bag is full, it’s broth time! It is virtually out of stuff that goes to compost or trash, but also tons of flavor. This way you always have some stock in the freezer
me too!!!
I honestly never thought of ratios in my stocks. This is great information!
Looks amazing. I'm perplexed as to why there wouldn't be any fresh herbs added (parsley,oregano,thyme) as well there was no use of salt. Salt glorifies all the flavours to amazing heights. This would also be a fairly expensive means of creating a veg stock(as opposed to using scraps) but looks well worth it. Best video I've seen yet. Thank you
Excellent! I’m really enjoying the knowledge and the time you put in the video!!! Thank you.
I have been looking for so a sophisticated vegan broth for the longest time. I love this video! This is the first video I watch from you Glen, and I love the way that you explain everything in details, I've learnt so much today! I have watched and have tried many methods of making veggie broth, this so far has been my favourite!
As a Vietnamese, for over 5 years I've been looking for THE vegan broth to veganise our national dish - Pho (which is made from beef broth). I'm gonna make this broth, and adding flavours in our tradional broth such as charred ginger, charred onion, star anise, cinnamon, (and so much more) ; and I have a good feeling this time Glen. I'm gonna finally taste the flavour of my childhood again
Thank you so much
Have been prowling around for veg stock/broth recipes, have found three I like the sound of. This will be first I try.
I too have had failures in the veg stock department. This recipe looks great. I will try it. I am on a mission to reduce our red meat and animal source intake. I am a carnivore supreme, but my husband has recently had a heart attack so I am committed for his health and mine to change our diets to include things that satisfy. This looks like it will make a great addition. I make all my own soups anyway. Whats to lose? Thank you Glen.
Roasting is the key for sure. I like to go pretty heavy on the mushrooms. My veggie stock is more like mushroom stock with some added accompaniments. I'll try adding a beet next time.
I like ginger in this and garlic and scallions. The Chinese Trinity
triple trinity soup~ Mirepoix, Spanish Sofrito (garlic,onion,tomato), and Chinese(Ginger/galangal,lemongrass,scallions/green onion)
@@plumtucker9514 Galangal and lemongrass are used more in South East Asian cuisine, not Chinese
@@plumtucker9514 and the spanish sofrito in every single dish is quite more complex. it's garlic, onion green pepper, red bell peper and tomato, some people even adds the celery as the main ingredient.
so basically 2/3 of the mirepoix is on the sofrito :P
att. a spanish that loves to look like an alchemist on a kitchen
I should try that. I am allergic to carrots.
Yum. I love soup and would enjoy a bowl of that broth right now. Thanks.
My friend asked me to make her a pot of veggie stock and I want to make it really flavorful so I came to youtube... This is definitely the best video I’ve found thus far, this sliced, different flavor dimensions from different biggie types, thin slices, no brassicas to keep the flavor smooth and savory without having to balance the bitterness/ roast the veggies (or in my case get a good brown on them in the pot), seaweed/miso or nutritional yeast/tomato paste. Got it. Thank youuuu!! 🙏🏽
The lazy person in me just yanks out the food processor with the 1mm blade. Done. 😁
Would probably work great tbh
the only downside one can argue is texture..... which is pointless for stock. there's probably some sort of downside but as it stands, a pretty solid idea.
@@Lin-ij9vk Seaweed contributes to the viscosity of the liquid, so that is probably what he's talking about with texture. It does change the mouthfeel of the broth, and it does feel heartier. When he's talking about there being too much, you could potentially make it almost congeal if you are too heavy handed in addition to the sea-water sort of taste.
@@stephsturm6637 I make ramen broth with seaweed a lot, and it all depends on the kind you use. Some varieties are incredibly strong and salty, while the dried kelp squares have the most thickening power with the least ocean taste. Traditionally you would just soak them in the hot broth. To me the best flavor is from the seasoned roasted nori, but it takes quite a bit of it, and it seems like a waste when it could be used for sushi, so I get the cheap stuff for broth.
@@LaSopRAWna it's more on principle that there are always trade-offs in every choice. It seems too good to be true and the fact that no one had previously thought of doing this and picked up on it makes it very questionable how effective it is.
As usual, your recipes are amazing. If I don’t watch your daily videos I feel like something is missing from my day.
i prefer to use root celery and some parsnips for richer and earthy taste
I wondered about parsnips. They are so wonderful roasted.
@Dan ahh yes nothing like the ignorance of narrow minds 🙄
You could use any foodscraps, onion shells are good
@@Ritaaw1 in restaurant we always throw all the peels and vegetable scraps in a huge pot, let it simmer for at least 12 hours and strain it with fine mesh strainer :)
parsnips for me all the way!
I was 100% set on making a chicken stock next, but this made me decide to make a veggie stock. Ill happily share this with my vegan soon to be flatmate :D
Made this to make a main dish for my friend who doesn’t eat meat. She raved about the taste - thank you!
you can do this with washed "scraps" too, this is where my dad would get his (chef) veg poultry and beef bases from. you'd throw the ends and tips and skins in the stock pot which hung out in the fridge. good way to not waste. obbviously this is more purified.
Obviously that’s preferable to using whole veg but it’s also not very practical for chefs since it would take me ages to produce a proper amount of scraps just as a home cook.
@@kleahy55 I freeze my washed scraps in a dedicated container. That way, you can build an awesome flavor profile over time. Of course, I make a lot of stock at a time using my slow cooker (after roasting, saves some energy!), so this may not work as well for you.
I love homemade vegetable stock, I make a gallon when I make it 😋
Thank a lot for sharing! I‘ve tried it and it is absolutely mind-blowing! If you don’t really have the time to do the cutting, you can use your blender and some water (or a food processor). The goal is to get really tiny pieces. Yes, the roasting is going to last longer, but it is easier this way. Also you don‘t need to roast all of your veggies, you can roast some of them (the broth is going to be a bit lighter) / use your caramelized onions / use your blowtorch for the root vegetables.
It's interesting that everywhere else they do a ruff chop on their vegetables
I made this broth the yesterday. I could just eat this broth and be happy. Today we're turning some of it into soup though. Just random additions of flavor. Carrots, Peas, Potatoes, etc. Don't judge it's just what I had to throw into a vegetable soup. Very tasty stuff. :) thanks Glen
This is SPECTACULARLY delicious! I've made this a few times and it's just so good!
This is such a fantastic, well-explained recipe! I wish I could taste the final broth!
That looks amazing! I’ve been looking for a good vegetable broth recipe. Thank you for sharing this!
I keep all of my veggie scraps - ends, off cuts, leaves or fronds, onion skins, etc... In a bag in the freezer. I just add the veggie scraps to the bag until it fills up. When full I dump it all into a pot and fill with 4L of watter and simmer for a few hours. I do add miso.
I have veggie stock for days and it's free!
Thank you Glen, you rock!
Thanks. I've been wanting to know how to make a good vegetable stock for years. I shall give this a try. Being a good Aussie, I usually add Vegemite. I will try tomato and miso paste.
B o t h. D o n ‘ t B e A f r a i d .
Glen I just wanted to say I really appreciate your hard work on your videos
I'm making one right now for a hybrid ramen/ Phở broth. Ive doubled up on leeks, added shallots, two whole fennel bulbs + stalks and fronds, and omitted the red peppers and tomato paste while compensating with more kombu and miso. I also am using much more shiitake, oyster, and portobello mushrooms for a stronger, more meaty mushroom flavor. I'll add an edit afterwards to if it turned out good.
Edit: turned out extremely tasty! The broth was so rich that even after brushing my teeth with a strong mint, the flavors linger in my mouth. Overall this is an extremely useful and versatile broth that really felt nuanced and well rounded like a long simmered pork broth. Only down side is if you're making a large amount of this broth it takes much longer to cook - Prep took me about an hour, baking took 4 and a half hours, simmering took about an hour and a half for a lengthy all day broth. Was it worth it? Absolutely.
How did it turn out ? Lol
@@lalabinh4446 check the edit on my original comment
I’ve done a similar stock for a pho-like veg stock, adding cloves, a piece of cinnamon and star anise for the last hour or so.
So I’ve cooked this stock twice now and I absolutely love it ☺️ thank you so much for the recipe !!
i can say that always you watched the camera while mandolining i just watched you hands on the mandolin and my heart rate went up. :D ps great video!
I add spent black tea leaves to my stock pot. That gives my veggie stock some Smokey depth.
Glen, Salutations from Oaxaca, I cook from everywhere. I do a lot of Chinese (daily) and Japanese (once a month) cooking so seaweed is always in my pantry. Although I've been cooking for around 58 years I like to learn new techniques and you always deliver. We don't have marmite Nor denatured yeast here, but, I found that if you just add yeast (I have dry yeast for bread making) it denatures as it cooks in the broth. Keep up the great work. All the best to you and Julie, JIM
Never would have thought to add beet to a stock and I love beets. Neat. Thanks.
Thank you sooooo much for this recipe with such valuable instructions and tips! I am currently having trouble with gout, and am avoiding all meat entirely, and am trying to develop some real skill with vegetables. This is going to help immensely!
Now THATS how you write a catchy youtube video title! great video :)
Why do I instantly like this guy?
I am so excited to try this. It's moved to the top of my list. I'm going to make it next weekend.
And here I am using my "compost pail" to make my stock! xD
Great video. I never thought of making veggie stock in this manner.
This is a share everywhere and with everyone recipe!! Fantastic job Glen!! Thank you!
I have a question, semi on topic, semi off-topic - I'd love to see a video deep dive on MSG powder and it's uses in the home kitchen. :)
This is a killer video. My vegetable stock has always been lacking. This was great to show me the way!
and, did it improve your stock-game?
Kitchen Basics vegetable stock at your grocery is fantastic. It’s the only off the shelf stock I’ll use.
This is amazing! I used more mushrooms and 3 dutch potatos with 1/2 teaspoon of MSG (dont be scared of MSG, its 100% corn by product. The Salt industry makes this out to be evil, its not.) Dont be afraid of the seaweed! it adds an amazing flavour....Something i stress! dont throw out the vegie products...you can make this into beautiful quiches!
I love this video! It got recommended to me by the youtube algorithm and I can't wait to try your recipe. Also, I love your energy! Thank you :)
I was playing overcooked 2 while watching this and the games cooking music just matches your cooking video :D
I run the vegetables through a meat grinder with a fine disc into a Dutch oven. And then simmer this down until it caramelizes and thickens. I then use it as a base for soups and stocks. Starting with a couple of pounds of each vegetable you end up with several quarts of base, which I then pressure can in half pint jars.
Amazing recipe!!! Changed my hole broth game. Thanks Glen
I totally get this one. Very precise in describing it. I find I am like that, the little things matter! As always, enjoyed this one and am anxious to try it!
Thank you so much for this recipe. I made it today and it was absolut fantastic! Now I don't have to miss regular beef stock😍
I’ve just used every ingredient and have just put it in the oven. Looking forward.
I just made veggie broth using my instapot... Needed both for my mom cuz she was sick and didn't want to wait so long. I rough chopped everything and put it in the pot added water and set for 30 minutes. I then let it naturally release. I saved the veggies and ran it again with new water for another batch. I have to say, I never thought to add leeks, but totally will next time.
I would have some regrets about reducing all those fine, fresh ingredients into stock! Lately, I am using Korean roasted barley tea bags to make a flavorful base for vegetable stocks where toasty/roasty flavors are wanted.
Stocks that use lots of fresh vegetables are good for gardeners. Otherwise the food might spoil if there aren't enough people around when the plant decides the food is ready.
Do the same thing with peelings and offcuts, then?
@@oldvlognewtricks you probably could as long as the peels don't have bitter compounds
onion peels = fine
orange peels = lol
I save peels and stems and other parts of the vegetables I don't eat for stock making. Just freeze them until I need to make vegetable stock. And I add a small amount of fresh ingredients like mushrooms and onions.
@@jigglyanderson6105 I do too,always turns out good.
Great vid, im trying to teach my vegan spouse how to cook, and this was a good example on why to add something with "umami". When you taste sauces, broths, or gravies that are supposed to go with a side, you should always taste test it with a side. A piece of bread is the most convinient solution, but a spoonful of rice works aswell. This is so you spread out the flavour on starch, and the flavor impulse is flattened. So the pallette has more time to adjust and more just rate the flavour.
Seaweed?! A lot! Whole family loves Asian food (we’re all Scandinavians) and I use wakame algae as spinach - I put it in the pan when I cook fish, I even use it in lasagne.
You're smart and helpful, thank you so much! Hi to Jules too!
8:08 finally, someone talking about the Mouthfeel
felipe vareschi screaming
Contrapoints reference
Dead Inside we stan
yeah, the mouthfeel is the grossest thing about meat stocks to me!
Contra?
It's gonna be your soup. Put what you want in.....After all you are the Tim Roth, of your vegetable broth 😏👍
LOL! Ok Chef John.
When I worked in a commercial kitchen we used only the peelings and trimmings from the garde manger for making veg stock.
Great tecnique e tips! Subscribed your channel!
probably the most healthy soup ever.
Man you do it right, and well!
Dang that transition was smooth
Oh baby! sieht gut aus!
I usually have a ziplock bag in the freezer in which I put almost all my vegetable skins and cutting.
Things too consider:
-You can use potatoes/potato skins but not too much
-Cucumber and zucchini skins are a bit too bitter for my liking
-You can also use yams and pumpkins but again, don't use too much otherwise it's too sweet and dominant
I cut down my bio-waste by at least 40-50% by doing that. Besides the regular stuff such as carrots, onions, etc. I also use mushroom stems, every kind of beet/root including the skin (if it's not too bitter) as well as stems of parsley and other herbs. 1-1½ month of cooking equals to around 1 big freezer bag which I then combine with fresh vegetables to make a big pot of broth. I then let it cool and freeze it in a few ice cube trays of which the cubes I later transfer into a ziplock bag again. With that method I have almost an unlimited amount of broth at hand. And I already do the tomato paste but have to give the seaweed a try, thanks :)
Great video :) well informed thankyou
The amount of flavour from this stock in mind blowing. I willl never comprise and go back to the store bought weanie water veggie broths. It is so damn versatile too - cooked a nice orzo dish in this stock for a Meatless Mondays and it was absolutely perfect.
Excellent video! I make lentil soup at home from scratch and the key is 2 sauteed onions. It seemed like too much at first to me but makes all the difference. Looking forward to trying this concept for stock
Fantastic.
After straining the vegetables, my great grandma would put them in a blender with some stock, would strain that, and add to the rest of the stock.
Funny, I made my very first Vegetable broth tonight , followed another recipe that said 1 part veg and 3 parts water, and veg needed to be in big chunks. It was ok, I think but as it was my first one, I have nothing to compare it...will try this recipe next time.
This looks wonderful, thank you
Awesome! I'll be definitely trying this for a French onion soup
great inputs on how to make vege.stock🥦💪🏻
I love you Glen