Easy Day to day Vegetable Stock  Easy Day to day Vegetable Stock 1768 easy day to day vegetable stock

Easy Day to day Vegetable Stock

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recipe image  Easy Day to day Vegetable Stock d2cb80161a8be361e18f39c2f2b83cd8 l

Easy Day to day Vegetable Stock  Easy Day to day Vegetable Stock gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
  • Serves
    4 cups
Creator Notes

The astronomical component about vegetable stock is it begins with a harmful of carrots, celery, onions and garlic. The slightly about a fresh veggies, while you are collectively with more, are negotiable and fully in accordance with what you own got on hand. This recipe with out problems doubles and triples to boot. Look a video of this recipe being difficult at some level of time for dinner at my blog: http://mamachronicles.typepad.com/in_jennies_kitchen/2009/10/immediate-straightforward-selfmade-vegetable-stock.html. —Jennifer Perillo


  • 2 tablespoons

    extra virgin olive oil

  • 3

    ribs celery, sliced

  • 4

    carrots, peeled and sliced

  • 1

    medium onion, lower into quarters

  • 2

    cloves garlic, smashed

  • 1

    dried bay leaf

  • runt handful of fresh parsley leaves

  • 8 to 10

    total sad peppercorns

  • 1 tablespoon

    low salt

  • 6 cups

    icy water
  1. Heat a deep stock pot over medium flame. Add oil, then toss in celery, carrots, onion, garlic and slightly about a vegetables you are utilizing. Saute for 5 to 7 minutes, till the carrots initiate to caramelize and the aggregate becomes very aromatic.

  2. Add the bay leaf, parsley, peppercorns and salt. Proceed to combine well, then slowly pour in the water. Remark to a boil. Within the reduction of warmth to a simmer and cook dinner till vegetables are extremely gentle (be taught: they’ve launched all their model).
  3. Pour thru a metal sieve or strainer, discarding cooked vegetables. You would possibly presumably be difficult to make utilize of for soup, as a consomme, or retailer in the refrigerator (as a lot as one week) or the freezer (as a lot as two months).

Jennifer Perillo is the Consulting Meals Editor at Working Mother magazine, and a conventional a contributor to Bask in Journal and FoodNetwork.com. She shares experiences about food, family and lifestyles at her blog In Jennie’s Kitchen and in her debut cookbook, Handmade with Relish: Easy Scratch Cooking from In Jennie’s Kitchen (Working Press 2013).

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