Homemade Vegetable Stock
Recipes Lifestyle Quick and Easy Vegetarian
Description
Store bought vegetable stock is very convenient, but homemade tastes so much better. Why buy it when it's so easy to make, more economical and so flavorful?
Ingredients
2 medium onions, halved
4 medium carrots, chopped
1 - 2 medium celery stalks, chopped
leek or fennel tops, chopped
1 garlic bulb, halved
handful fresh parsley
1 small bunch fresh thyme
3 bay leaves
2 t. sea salt
1 t. black peppercorns
10 - 12 c. water
Directions
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Wash all vegetables well; drain; chop.
Place the onions, carrots, celery, leek tops, garlic, parsley, thyme, bay leaves, salt, pepper, and water in a large pot; bring to a boil over high heat. Reduce heat; cover; simmer gently, for 1 hour.
Strain in a fine mesh strainer; discard the vegetables. Season to taste.
Allow stock to cool to room temperature. Store in airtight containers for up to 5 days in the refrigerator or freeze for several months.
8 servings.
Tip: Vegetable scraps can be used to make the stock (leek tops, fennel tops, carrot tops, scallion tops, herb scraps, and herb stems). Also, 6 loose-packed cups of roughly chopped fresh vegetable scraps can be used in place of the vegetables.