Surprise your family and friends with your own vegetable stock preparation, nothing compares to it! A little time consuming but easy-to-prepare recipe, you can make it in large quantities and freeze for later use.
Ingredients (for 2)
- 1/2 leek
- 1 potato
- 1 large carrot
- 1 red tomato
- 1 tsp thyme
- 1 stalk celery
- 1 tbsp parsley
- 1 onion
- 1 tbsp bay leaves
- 6 cups water
- Thickly slice all vegetables: carrots, potatoes, leeks, and celery stalks, coarsely chop the onion and dice the tomatoes
- Put all the veggies in a large pan, add all the remaining ingredients and bring to boil, then lower the heat, cover and simmer for 30 minutes
- Strain the stock through a fine sieve into a large container to remove any remaining solids, pressing the solids against the side of the sieve to extract all the liquid and flavors
- Allow the stock to cool completely and then reserve into a covered container for future use!
Best Served With
You can use vegetable stock for gravy, soups and virtually all liquid based courses like risotto.