
Homemade Vegetable Stock
Pairing Ideas:
Homemade Vegetable Stock

Ingredients
- 1 Cup Red Onion (Or Yellow Onion)
- 1 Cup Celery (diced)
- 1 tbsp Olive Oil
- 2-3 Garlic (Cloves)
- 4-5 Green Onion (quatered)
- 1 Bunch Cilantro
- 3-4 Thyme (Springs)
- 1 Cup Carrots (diced )
Directions
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1. Heat one tablespoon olive oil in a 6 quart sauce pot. Add carrots, Celery, Onions, Green Onions, Cilantro, Garlic, Thyme and Bay leaf; fry for 2 minutes. This will release natural sweetness from the veggies.
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2. Add enough water to cover (about 3 quarts); heat to boiling over high heat. Reduce heat and simmer 1 hour.
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3. Remove from heat. When cool enough to handle. Strain stock through colander into large bowl; discard solids. Strain again through sieve into containers and let it cool down.
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4. Cover and refrigerate to use within 3 days, or freeze up to 4 months. Use this light no sodium stock to flavor any soup or stew.
Savita's Notes:
Always make a large batch of Veggie Stock and then freeze rest for later use.© Chef De Home. All contents and images are copyright protected. DO NOT copy or re-use content/images/videos. For all content/post mentions with link back, contact ChefDeHome for permission.
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Chelsea