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Vegetable Stock

Per Asmussen
   

Per is the founder of GastroFun.dk. Per's heart beats especially for the sous vide technique, sauces and dry-aged meat. His mission is to get all people to eat better and play and experiment more in their kitchens.

17. January 2019
Easy and simple recipe for a stock, for those of you who want a meat-free alternative to meat stock. The stock works as a fantastic means to reduce food waste, as you can easily use vegetables and root vegetables that are past their prime.

Recipe for vegetable stock

Easy and simple recipe for a broth, for those who want a meat-free alternative to meat broth.

The broth works as a fantastic tool for reducing food waste, as you can easily use vegetables and root vegetables that are past their prime. For example, that’s why I chose to include red cabbage and the stalks/leaves from a cauliflower in my broth.

The broth is a great base for soups, sauces, and stews.


Servings: 3 liter

Vegetable Stock

Easy and simple recipe for a stock, for those of you who want a meat-free alternative to meat stock. The stock works as a fantastic means to reduce food waste, as you can easily use vegetables and root vegetables that are past their prime.
Author: Per Asmussen
Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes

Ingredients

  • 3 pcs. Onion
  • 2 pcs. Parsley Root
  • 2 pcs. Carrots
  • 2 pcs. Parsnip
  • 1/3 pcs. Celery
  • 3 pcs. Celery Leaf Stems
  • Cauliflower Only stalks and leaves
  • 150 gram Mushroom
  • 2 pcs. Scallion - Spring Onions
  • 100 gram Red Cabbage
  • 10 pcs. Sundried tomatoes Optional
  • Oil Neutral flavor. For sautéing
  • 4 l Water
  • 6.9 gram Peppercorns
  • 5 pcs. Bay Leaf Fresh or dried
  • Herbs Fresh. For example, thyme or parsley.

Instructions

  • Chop all the vegetables into smaller pieces.
  • Put them in a large pot/sauté pan with the oil.
  • Sauté/heat them for about 10 minutes, until they get a little color.
  • Add water, peppercorns, bay leaves, and herbs.
  • Bring to a boil and then let simmer for about 1 hour.
  • Remove all the ingredients from the stock, which is easiest done by first pouring the liquid through a coarse-meshed sieve and then a fine-meshed sieve.
  • I usually boil it down a bit more afterward, often for another 15-30 minutes.
  • The stock is now ready to use.
  • It is freezer-friendly, so it is a good idea to let it cool down and pour it into either smaller containers/bags or even ice cube bags/trays.