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Homemade Vegetable Stock Easy to Make

 

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HOMEMADE VEGGIE STOCK


Adapted from All Recipes site.

  • Grapeseed or olive oil
  • 1 very large yellow onion – add peel to stock for color and nutrients
  • 2 stalks celery, including some leaves OR 3 stems lovage with leaves or cutting celery (see photos below)
  • 2 large carrots, unpeeled
  • 4 large cloves garlic, peeled and smashed
  • Handful fresh parsley
  • 3 sprigs thyme, 3″ long each
  • 1 large bay leaf, fresh or dried or 2 smaller ones
  • Salt and pepper to taste
  • 2 quarts water
  1. Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
  2. Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
  3. Add salt, pepper and water  and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
  4. If not using right away, freeze for up to 3 months.
Lovage, a perennial herb that tastes like celery

Lovage, a perennial herb that tastes like celery

Cutting celery, an annual herb that tastes like mild celery

Cutting celery, an annual herb that tastes like mild celery

 

 

 

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