Sunday, September 18, 2011

Homemade Veggie Stock

We all know that store-bought veggie stock can be loaded with salt and other flavour enhancers, so why not make your own at home. It really is easy to do, and tastes yummy. Here's my recipe:

To make 2 litres

2L of water
1 onion, unpeeled and halved
1 garlic clove, unpeeled and halved
1 carrot, roughly chopped
1 celery stick with leaves, roughly chopped
1 leek, roughly chopped
peelings of 1-2 scrubbed potatoes
1 bay leaf
1 parsley sprig

Combine everything in a deep saucepan. Bring to the boil, then lower the heat and simmer for 2 1/2 to 3 hours.

Cool, then strain thru a sieve, discarding all the vegetables and herbs in the sieve. Store the stock in the refrigerator and use within 3-4 days. Alternatively, freeze and use within 4 months.

And that's it!! EASY!!! I portion mine out and freeze for later use.