Homemade Vegetable Stock
A gently simmered vegetable stock made with carrots, onion, celery, herbs and spices. Use it in place of vegetable stock or chicken stock.
By Cookin' Kitchen
- Cook: 2 hours
- Makes: 4 cups
Recipe
Homemade Vegetable Stock
A gently simmered vegetable stock made with carrots, onion, celery, herbs and spices. Use it in place of vegetable stock or chicken stock.
Cookin' · https://cookin.club/recipes/homemade-vegetable-stock
- Cook
- 2 hours
- Makes
- 4 cups
Ingredients
For 4 cups
Equipment
- Large pot
- Bowl
- Jug
Instructions
Step 1: Place all the ingredients in a large pot. Bring to a simmer over high heat, then reduce the heat to low and simmer uncovered for 2 hours. The liquid should ripple gently, not bubble. The stock should reduce by about half.
Step 2: Strain the stock, pressing the juices out of the vegetables. You should have 1 litre / 1 quart (4 cups) of stock. If you have much more, return the strained liquid to the pot and simmer to reduce it further.
Step 3: Use in place of store-bought stock in any recipe at a 1:1 ratio.
Step 4: Keep in the refrigerator for 5 days or freeze for 3 months. Freeze in 1-cup portions in jars, small ziplock bags or plastic containers. Freeze bags flat to save space and speed up thawing.
Notes
The salt is optional; adjust it to suit your taste. For a store-bought level of saltiness, use kosher or cooking salt.
About this recipe
This classic vegetable stock gets its flavor from carrots, onion, celery, parsley, bay leaf, thyme, garlic, peppercorns and coriander seeds. Add everything to the pot without sautéing the vegetables, then simmer gently until the stock is infused.
Strain the stock and use it in place of vegetable stock at a 1:1 ratio, or substitute it for chicken stock when you want a lighter, vegetal flavor.
The strained stock keeps in the refrigerator for 5 days or in the freezer for 3 months.
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