Being vegan never tasted so good with the vegetable stock recipe!
1 tab good quality olive oil
1 bay leaf
2 whole cloves
6 whole peppercorns
4 parsley stems (no leaves please)
3 sprigs fresh thyme or 1 tsp dried
1 small yellow onion, chopped (see how to chop an onion)
1 large leek washed and chopped
1 fennel bulb, chopped
1 whole carrot, chopped
2 ribs celery, chopped
1 clove garlic, pressed
Please feel free to include any other chopped vegetable or vegetable paring you wish.
8 cups cold water
Chop the vegetables, then sweat them in the olive oil in a stock pot or heavy dutch oven for about five minutes.
Then add the cold water. Bring to a boil over high heat, then add remaining ingredients. DO NOT ADD SALT
Reduce the heat to maintain a very gentle simmer. (You should see slight movement but if you see big, breaking bubbles, reduce heat.)
Simmer uncovered 1 hour, making sure to come back every 15 minutes or so to stir well and remove any foam.
Remove from heat and strain through a metal strainer or colander lined with several heavy paper towels into a large measuring cup.
To store, transfer to a mason jar and cool to room temperature, it will keep about 5 days in the refrigerator. Or place in heavy freezer storage bags in 1 – 2 – 3 or even 4 cup sizes, where it will last at least 6 months.
(makes about 6 cups)
This vegetable stock recipe may seem like a lot of work, but once you get used to having vegetable stock from scratch in your freezer, you will wonder how you ever did without it. Especially if you are trying to cook more meat-less meals.
This recipe’s skill level is +1 or +2, depending on your ability to chop vegetables, and follow basic cooking instruction.