Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, easy vegetable stock. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Perfect simple vegetable stock and a great way to use up old vegetables. I throw all my vegetable trimmings in the freezer (stems from mushrooms, broccoli, asparagus etc) and bring them out when I make the stock. I don't add any salt because I use it in many different recipes and I like to season to taste at the end.
Easy Vegetable Stock is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Easy Vegetable Stock is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have easy vegetable stock using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Easy Vegetable Stock:
- Take 8 cups water
- Prepare 1/4 white onion
- Prepare 2 small carrots
- Make ready 2 small celery stalks
- Prepare 1/2 cup fresh parsley (leafy parts)
- Get 3 sprigs fresh thyme
- Take 1 tsp whole pepper corns
- Prepare 1 tsp fennel seeds
Healthy and the perfect complement for risotto recipes, making this Easy Vegetable Stock is as easy as one, two, three. Heat canola oil in a regular saucepan. Add remaining ingredients and bring to a boil. Vegetable stock is the liquid produced by simmering aromatic vegetables in water.
Steps to make Easy Vegetable Stock:
- Roughly chop veggies and add to medium saucepan. Add pepper and fennel and then add water. *You can add more or less water based on the strength of stock you prefer. I don’t add garlic or salt since I usually use this in recipes that also include those ingredients.
- Over medium-high heat, bring to just boiling and reduce to low-medium and simmer for about an hour.
- Let cool for a few minutes. Using a fine mesh strainer, strain into a glass jar or container. If you don’t have a fine strainer, use a colander with some cheese cloth or even a coffee filter to slowly strain.
- You can also freeze in mason jars for future use.
Often made with a base of onions, celery, and carrots, vegetable stock can also incorporate leftover vegetable bits and pieces. Or try making an Asian vegetable stock with shiitake mushrooms, miso, and kombu. Strain stock through a fine-mesh sieve into a large bowl; discard solids. Homemade stock almost always tastes better than boxed or canned, and this is never more true than with vegetable stock! In the case of chicken or beef stock, the stock comes from cooking bones in water on low heat, for several hours.
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