Homemade Vegetable Stock

This recipe presents a homemade vegetable stock, rich in flavor from a mix of fresh vegetables, herbs, and spices. It serves as an excellent base for soups, stews, and risottos. Creating your stock allows control over the ingredients, ensuring a low-sodium, healthier alternative to processed versions. Easily prepared, this stock can be frozen, offering convenience for future culinary uses. Enjoy this wholesome, natural base in various dishes.

Ingredients

• 1 large onion, quartered
• 2 whole carrots, chopped
• 2 whole celery stalks, chopped
• 8 cups water
• 1 bunch parsley, fresh
• 1 tbsp peppercorns, whole
• 2 whole bay leaves
• 4 whole garlic cloves, smashed

Instructions

1. Combine onion, carrots, celery, garlic, parsley, peppercorns, and bay leaves in a large pot and cover with water.
2. Bring the mixture to a boil over high heat.
3. Once boiling, reduce the heat to low and let simmer for 90 minutes, allowing the flavors to meld.
4. After simmering, strain the stock through a fine mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible.
5. Discard the solids and let the stock cool to room temperature before transferring it to storage containers. If not using immediately, store in the freezer.

Keywords: Homemade, Healthy, Savory, Stock, Vegetarian

Spice Rack: Parsley, Peppercorns, Bay Leaves, Garlic

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