Ingredients for vegetable stock:

 - 2 onions - peeled

 - 3 carrots - peeled

-  4 celery stalks - washed

-  a little olive oil

How to made vegetable stock:

Rough chop all the vegetables.

Heat a little olive oil in a large sauce pan and roast the vegetables beforehand or to let them sweat (start to soften and release their liquids) for a few minutes over the heat.

Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stock. Set the pot over medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down to medium-low.

Cook for at least 1 hour so the vegetable have enough time to infuus the water.

Take the pot off the stove and remove all the vegetables with a slotted spoon.

Set your strainer over a big bowl and line it with cheese cloth or coffee filters.

Pour the stock through.

Divide the stock into storage containers, cool completely, and then freeze.


Tastyfood - Recipes

Vegetable Stock

Vegetable Stock