Homemade Vegetable Stock
Vegetable broth is a nutritious and tasty base for several recipes. From risotto to soup, this natural vegetable stock recipe is essential for practical and healthy cooking
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Ingredientes
- 2 onion
- 1 carrot
- 2 stalks celery
- 1 bay leaf
- thyme stems - or rosemary stems
- 3 parsley stems
- 5 black pepper
- 3 liters water - or enough to fill up the stock pan
- olive oil
Instruções
- Chop the vegetables coarsely into medium pieces.
- Heat the oil over medium heat. First, sauté the onion, then the rest of the vegetables until golden.
- Add water, herbs and spices. Keep on medium heat until boiling
- As soon as it boils, turn the heat to a minimum and cook for approx. 45 min.
- Wait to cool and strain.
- The stock is ready to be used in recipes or stored.
Comentários adicionais
- The stock can be frozen in small containers or ice cubes. It lasts 3-6 months in the freezer or 5 days in the refrigerator in an airtight jar.
- The vegetables used will lose a lot of its flavour. If you do not want to waste it - blend the remaining vegetables, without the herbs and freeze to add in a creamy soup.
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