Feb 2, 2011

{make your own: veggie stock}


so did you know you can make your own vegetable stock?

i guess it makes sense that you would, but i just never thought about it until i saw this recipe.
such perfect timing. we've been using SO much stock the past few months. its in every soup recipe we've made. & i hate buying bouillon cubes or chicken stock from the store. 
you can buy the free range/no msg brands for a little more peace of mind - if you want to pay $3-4 bucks a box. so i was SO excited when i found this. it was easy to make. & you can also use up a lot of the leftover veggies in your fridge this way before they go bad.

you will need:

1 onion, roughly chopped
2 tablespoons of olive oil
4 carrots
4 ribs of celery {with leaves}
2 bell peppers
2 roma tomatoes
full bulb of garlic {unpeeled - but remove the root end!}
a handful of parsley
5 springs of thyme
2 bay leaves
palmful of whole black peppercorns
1 lemon, halved
salt to taste

no. 1
put your onion in the bottom of a large stockpot. one of the larger ones you have. we're talkin BIG, here.
saute onions until they're cooked & add a bit of water to your pot - so they don't start to burn.

no.2
now take all the rest of your veggies {minus the  lemon} & really roughly cut them. your going to put them in your food processor or blender here, so it does have to be anything fancy. they just need to be small enough to fit in your blender. fill with water, blend & add to stockpot.

no. 3
add your herbs & squeeze lemon juice into pot. okay, just drop the whole thing in there. rind & all. its okay.

no. 4
at this point you want to make sure your stock pot is nearly full of water. about 2-3 inches from the top, & bring it to a boil. then reduce to medium/low & let it simmer for at LEAST 20 minutes. 

no. 5
strain veggies out of stock. using a mesh strainer, cheesecloth etc…& return stock to pot, again.
this time to simmer for a few more minutes. season with salt & let cool. then you can can them or whatever else.

mine make 5 quarts of stock.


enjoy!

2 comments:

  1. This is nice. I made my first batch of chicken stock today. I should say yesterday and today because you leave it in your crock pot for 24 hours. Have you ever heard of the Nourishing Traditions cookbook. You would love it.

    C. Calvert

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  2. Cindy - I'm actually reading it right now! i got it from the library, but i think i'm going to buy it. theres way too much good stuff in there to not own it :)

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