VEGETABLE STOCK
Ingredients:
2 onions, coarsely chopped
2 carrots, coarsely chopped
3 celery stalks or celery root, coarsely chopped
2 bay leaves
1 thyme sprigs
5 parsley sprigs
1 tsp. black pepper
1 tsp salt (optional)
10 cups water
2 onions, coarsely chopped
2 carrots, coarsely chopped
3 celery stalks or celery root, coarsely chopped
2 bay leaves
1 thyme sprigs
5 parsley sprigs
1 tsp. black pepper
1 tsp salt (optional)
10 cups water
Place all your chopped vegetables and herbs in a pot. Add water and bring to a boil. Reduce heat to a simmer. Add salt and pepper to taste. Simmer the broth for an hour. Strain through a colander.
Vegetable stock can be used immediatly or refrigerated for up to 5 days or frozen for up to 3 months.
I like to use carrots from a broth as a side dish. Remove carrots from the broth in 30 minutes. Mince garlic and gently fry with olive oil and fresh herb for about a minute. Add carrots and fry for another minute.
Sincerely yours,
Nellie
Nellie
