One word: umami. Two words: or not…. Either way, this is a fabulous base stock that uses a few items and scraps to inject flavor into many different dishes. It’s also open to variations.
- 1 C scrap or diced onion
- ½ C scrap or diced chopped or sliced carrot (including tops, bottoms, and peels)
- ½ C scrap or diced celery (avoid tops)
- 4 C additional vegetables (including scraps) (avoid those that might be too strong; e.g., cruciferous veggies like broccoli or cabbage)
- 1 TSBP grapeseed or canola oil
- ¼ tsp peppercorns whole
- 1 large bay leaf (or 2 small)
- 10 sprigs of parsley or parsley stems
- 12 C water
- 1 TBSP tomato paste
- Small piece of kombu
Pour grapeseed or other vegetable oil into a stock pot and heat to medium.
Sauté vegetables until the they soften a bit and onions are translucent. If using tomato paste, add it at this time and sauté until the paste darkens.
Add all remaining ingredients EXCEPT the kombu and bring to boil.
Reduce heat to low and simmer uncovered about an hour, stirring occasionally.
Instant Pot Version
Select the sauté function on your Instant Pot. Add oil and sauté ingredients until veggies soften and onions become translucent. Turn off sauté function and add remaining ingredients except for kombu.
Ensure water does not go over the max line of your cooker. Select stock setting on Instant Pot and follow instructions for your version. After the pot beeps complete, turn off Instant Pot. Use recommended pressure release, open the lid and add Kombu. Steep 15-30 minutes. Strain stock and discard solids. Stock is ready to use or store.
Storage and Use
- Store in an airtight container.
- Stock will store in refrigerator about a week and in the freezer about 3 months.
- Pour stock into ice cube trays and keep ice cubes in plastic bag or other sealable container. In a full-sized ice tray, each ice cube is about a tablespoon, and one tray is just under a cup of stock.
- This stock can be used in many soups and sauces or to infuse flavor in rice and grains.