VEGETABLE STOCK
Provided by Mary Frances Heck
Categories Soup/Stew Garlic Mushroom Vegetable Vegetarian Low Cal Low Sodium Celery Healthy Low Cholesterol Vegan Parsley Simmer Bon Appétit
Yield Makes 2 quarts
Number Of Ingredients 10
Steps:
- Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
- Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.
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Evelyn Orji
[email protected]I'm so glad I found this recipe!
schwein schwienhund
[email protected]This stock is a great way to add flavor to your dishes.
Kayla Phillips
[email protected]I highly recommend this recipe to anyone who loves to cook.
Ester Gonzalez
[email protected]This stock is so flavorful and rich.
Mir Akber
[email protected]I love how versatile this stock is. I can use it in so many different dishes.
Mshahid hameed
[email protected]This stock is a staple in my kitchen. I use it all the time.
A BoSs
[email protected]I've been using this recipe for years and it never disappoints.
S, 36, Faiza
[email protected]This is the best vegetable stock recipe I've ever tried. It's so easy to make and it tastes amazing.
Zulaid Waseem
[email protected]I'm so glad I found this recipe. I'll never buy store-bought vegetable stock again!
Xhmed Tanvir
[email protected]This stock is so much better than store-bought stock. It's fresher, more flavorful, and I know exactly what's in it.
Didimus Ibem
[email protected]I'm always looking for ways to reduce my food waste, and this recipe is a great way to do that. I can use up all my vegetable scraps and turn them into something delicious.
John Magaja
[email protected]This stock is a great way to use up leftover vegetables. I always have a bunch of carrot peels and celery ends in my fridge, and now I know what to do with them!
Bishowraj Basnet
[email protected]I love that this recipe is so customizable. I can add or remove vegetables depending on what I have on hand.
Belwa Parsa
[email protected]This recipe is really easy to follow, even for a beginner cook like me. I was able to make a delicious vegetable stock in just a few hours.
Xavier Kakz
[email protected]I'm not a huge fan of vegetables, but this stock is actually really good. It's so flavorful and rich, I can't believe it's made without any meat.
Amonge Skenjana
[email protected]I'm a vegetarian, so I was looking for a vegetable stock recipe that didn't use any meat or chicken. This recipe fit the bill perfectly, and the stock turned out great!
Gamerz H
[email protected]This stock is so versatile! I've used it in everything from soups to risotto to braises. It always adds a delicious flavor.
Sontosh Sontosh
[email protected]I love that this recipe uses all sorts of vegetables, not just the usual carrots, celery, and onions. It gives the stock a really rich and flavorful taste.
Lizzy Koukoura
[email protected]This vegetable stock recipe is a lifesaver! I always have some in my freezer for soups, stews, and sauces. It's so easy to make and tastes way better than store-bought stock.