Vegetable Stock

Vegetable Stock

Vegetable Stocks are packed with nutrients and can serve as the base for many great dishes, such as the base for many soup recipes, for a creamy risotto, to cook other grains, or even to make dressings and gravy. You can buy vegetable stocks at the grocery store for convenience, and if you do, look for minimally processed, low sodium, and if available, buy organic.  However, you can make your own vegetable stock at home too! It is very easy and a great way to use your leftover veggies. Here is a simple recipe: Ingredients:
  • Use celery, carrots and onions as your base veggies
  • You can add any other vegetable or herb you have in your fridge, such as garlic, mushrooms, leeks, or thyme. We prefer not to add any salt to keep our stock neutral for other dishes.
  • Add some water, depending the number of veggies used, but usually 2 liters.
Instructions:
  1. Cut all vegetables
  2. Transfer to a soup pot, add water and bring to a boil.
  3. Cover the pot and turn the heat to a simmer.
  4. Cook for about an hour. ⠀
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