Do you know what’s great about homemade stock?
a) delicious with a lot of taste;
b) you know exactly the ingredients (a pure recipe);
c) ideal to use left over (cheap recipe);
e) it doesn’t take long to make a batch.
And that’s exactly the description of homemade vegetable stock. When the stock simmers all the vegetable flavors go directly into the stock. There are no hidden ingredients. If you don’t eat the carrot ends or the cauliflower stump you can use everything. And it only takes a 30 minute simmer to prepare the stock. That isn’t that long is it?
Vegetable stock is delicious as a basis for lots of dishes. Soup (of course), hotchpot or mashed potatoes (to make it creamy) and nice to cook your potatoes or veggies in stock instead of water for extra taste.
Beneath a basic recipe, but vary with vegetables to get different taste.
- 1 carrot;
- 1 leek;
- 2 celery sticks;
- leftover vegetables;
- 1 onion;
- 1 garlic clove;
- 5 peppercorns;
- 2 twigs of thyme;
- 3 parsley twigs;
- 1 bay leave.
- Soup pan;
Peel the carrot and slice in three pieces. Rinse the leek and slice it in half. Wash the celery sticks and break in two pieces. Quarter the onion and peel the garlic. Fill the soup pan with 4 liters cold water and add every ingredient. Bring to a boil and let it simmer for 30 minutes. Put a sieve above a big bowl and pour the stock into the sieve. At salt at taste.
Tips and tricks:
- You can perfectly freeze a stock, it will lest for 2 months;
- If you want a salty taste, just like the ones you get in the supermarket add 1 teaspoon of salt per 500 mL water (but less is healthier).