When you discover how quick & delicious homemade vegetable stock is, you will forget about the bland version in the grocery store. My tasty stock recipe is seasoned with fresh vegetables and savory herbs & spices. Use it for any of your recipes that requires stock.
RecipeSavants.comWhen you discover how quick & delicious homemade vegetable stock is, you will forget about the bland version in the grocery store. My tasty stock recipe is seasoned with fresh vegetables and savory herbs & spices. Use it for any of your recipes that requires stock.Smart Recipes, American Recipes, Vegetables Recipes, RecipesVegetablesAmericanEasy Vegetable StockPT1H50MServes 8
Ingredients:
5 Medium Sweet Onions5 Medium Carrots2 Large Tomatoes5 Medium Green Bell Peppers3 Small Turnips2 Tablespoons Extra-Virgin Olive Oil8 Medium Celery Stalks3 Cloves Garlic3 Whole Cloves1 Whole Bay Leaf6 Whole Black Peppercorns1 Small Bunch Fresh Parsley1 Gallon WaterPreheat oven to 450 degrees. In a roasting pan, arrange onions, carrots, tomatoes, bell peppers, and turnips. Drizzle with olive oil and toss veggies to coat evenly. Bake, stirring periodically until veggies are browned and onions start to caramelize, about 1 hour.In a large stockpot over medium-high heat, bring browned veggies, celery, garlic, cloves, bay leaf, peppercorns, parsley and water to a boil. Reduce heat to low and cook uncovered until the stock has reduced by half, about 30 minutes.Use a colander to strain the stock into a large bowl. Reserve the simmered veggies for another recipe. Store stock in a sealed container up to 4 days in the refrigerator or up to 4 months in the freezer.
I pour stock into ice cube trays and freeze it. When completely frozen, I place the stock cubes in resealable bags for any time I need stock in a rush.
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