Homemade Vegetable Stock

    0
    Homemade Vegetable Stock
    AuthorRich
    RatingDifficultyBeginner

    Yields4 Servings
    Prep Time25 minsCook Time1 hrTotal Time1 hr 25 mins
     ¼ cup Olive oil
     2 Large onionspeeled and cut into chunks
     4 Cloves garlicpeeled and smashed
     3 Large carrotscut into chunks
     3 Stalks celerycut into chunks
     1 pt Wateror enough to cover the vegetables in the pan
     8 Sprigs fresh thyme
     4 Sprigs fresh rosemary
     1 Bay leaf
     1 handful whole fresh parsley
     ½ handful whole peppercorns
    1

    Add olive oil to a large stockpot and heat over medium-high heat.

    2

    Add onions, garlic, carrots, and celery to the heated olive oil and sauté for 5 or 6 minutes, or until the flavour is released.

    3

    Add enough water to cover the vegetables, followed by thyme, rosemary, bay leaf, parsley, and peppercorns.

    4

    Heat mixture over medium-high heat until it just about boils, and then reduce heat to low-medium.

    5

    Give it a quick stir and simmer, uncovered, for about an hour. (The exact amount of time doesn’t matter – the longer it simmers, the better the flavour will be).

    6

    Place a colander over a large pot in the sink. Carefully pour contents of stockpot into the colander to separate out the solids from the liquid.

    7

    Discard the solids and allow liquid to cool completely before transferring to freezer-safe storage containers, then freeze until ready to use.

    CategoryCooking Method

    Ingredients

     ¼ cup Olive oil
     2 Large onionspeeled and cut into chunks
     4 Cloves garlicpeeled and smashed
     3 Large carrotscut into chunks
     3 Stalks celerycut into chunks
     1 pt Wateror enough to cover the vegetables in the pan
     8 Sprigs fresh thyme
     4 Sprigs fresh rosemary
     1 Bay leaf
     1 handful whole fresh parsley
     ½ handful whole peppercorns

    Directions

    1

    Add olive oil to a large stockpot and heat over medium-high heat.

    2

    Add onions, garlic, carrots, and celery to the heated olive oil and sauté for 5 or 6 minutes, or until the flavour is released.

    3

    Add enough water to cover the vegetables, followed by thyme, rosemary, bay leaf, parsley, and peppercorns.

    4

    Heat mixture over medium-high heat until it just about boils, and then reduce heat to low-medium.

    5

    Give it a quick stir and simmer, uncovered, for about an hour. (The exact amount of time doesn’t matter – the longer it simmers, the better the flavour will be).

    6

    Place a colander over a large pot in the sink. Carefully pour contents of stockpot into the colander to separate out the solids from the liquid.

    7

    Discard the solids and allow liquid to cool completely before transferring to freezer-safe storage containers, then freeze until ready to use.

    Homemade Vegetable Stock

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