Servings: 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.
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.