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Vegetable Stock

Making vegetable stock is one of the easiest things to do. If you can boil water you can make stock. Stock adds flavour to sauces, soups, rice and much more. Prep time – 15min. See the video above, and read the instructions below.

What you need:

  • Vegetables (for the stock I made I used carrots, parsnip, garlic, celery, green onions, tomatoes and mushrooms. Most vegetables can be used for stock)
  • Herbs & spices (salt, pepper, parsley. I use as little salt as possible and use pepper and parsley to taste)
  • Knife to cut vegetables
  • Large pot with lid ( the one I used was 5qt/4.7l)

What you need to do:

  • Wash vegetables and peel carrots and parsnip
  • Cut vegetables into small pieces
  • Put everything into a pot and fill with water until the vegetables start to float
  • Bring to a boil and the reduce heat to simmer for 1 hour with lid on pot
  • Let cool for a couple hours
  • Strain liquid from vegetables through strainer and use a spoon to squeeze out any extra liquid from vegetables
  • Pour stock into containers (can be frozen for a couple of months or kept in fridge for a couple of days)

That’s it! You’ve just made vegetable stock. Stay tuned for interesting ways of using the stock.



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