Here is how to make the “Vegetable Stock”
To make it, you can use all kinds of vegetables except broccoli and cauliflower which can overpower the flavor. The flavor will vary slightly depending on what you have used. Tomatoes can also dominate the flavor, so use them sparingly. Asparagus, contrary to popular opinion is a good ingredient adding depth and richness to the stock.
Making vegetable stock is a great way to clean out the refrigerator of food that is less than fresh, don’t limit your stock making ingredients to whole vegetables. Start saving peels (well washed, of course) and trimmings while you cook. Your stock will be strained before being used, and all those unattractive peels will be gone, but they will have imparted a lovely flavor to your stock. Some excellent vegetables (and vegetable scraps) to use are: onions, garlic, potatoes, sweet potatoes, squash, carrots, celery, mushrooms, peas, corn (empty corn cobs can also add lots of flavor to veg. stock), parsley, green beans, beets, bell peppers, scallions, green onions, shallots, fresh basil or other herbs, etc., etc.
You can also add some fruit or fruit scraps to your vegetable stock ingredient mix. Apples, pears and even pineapple works well.
Oranges can also help and give a nice flavor particularly if you are going to use the stock in a soup or stew. A good rule of thumb is to have about half solid ingredients to half water. It’s a good idea to throw in a tablespoon or so of whole black peppercorns and a bay leaf or two for added flavor. Cover your ingredients with the water, bring to a boil and let simmer for about an hour. Cool and strain to remove any pieces of vegetables, fruit or scraps. That’s all there is to it.