Recipe Vegetable Stock Ugu Grablewski

If you're looking for a delicious and healthy way to elevate your cooking, look no further than homemade vegetable stock. Not only is it a great way to pack in extra flavor, but it's a great way to use up leftover veggies and reduce food waste. And the best part? It's ridiculously easy to make.

Easy Vegetable Stock Recipe #1

Ingredients:

• 2 onions
• 3 carrots
• 3 celery stalks
• 1 leek
• 5 garlic cloves
• 1 bay leaf
• 1 teaspoon peppercorns
• 8 cups water

Tools:

• Large pot with lid
• Strainer

Directions:

1. Roughly chop the onions, carrots, celery, and leek.
2. In a large pot with a lid, add the chopped vegetables, garlic cloves, bay leaf, peppercorns, and water. Bring to a boil over high heat.
3. Reduce the heat to low and simmer, partially covered, for 45 minutes to 1 hour.
4. Remove the pot from the heat and let cool slightly.
5. Strain the vegetables and discard them.
6. Use the stock immediately, or store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.

Tips:

• Add any leftover vegetable scraps, such as broccoli stems or mushroom stems, to the pot to flavor the stock even more.
• If you want a more concentrated flavor, simmer the stock for a longer period of time.

Easy Vegetable Stock Recipe #2

Ingredients:

• 1 onion
• 2 carrots
• 2 celery stalks
• 1 leek
• 3 garlic cloves
• 1 bay leaf
• 1 teaspoon peppercorns
• 8 cups water

Tools:

• Large pot with lid
• Strainer

Directions:

1. Roughly chop the onion, carrots, celery, and leek.
2. In a large pot with a lid, add the chopped vegetables, garlic cloves, bay leaf, peppercorns, and water. Bring to a boil over high heat.
3. Reduce the heat to low and simmer, partially covered, for 30 minutes to 45 minutes.
4. Remove the pot from the heat and let cool slightly.
5. Strain the vegetables and discard them.
6. Use the stock immediately, or store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.

Tips:

• Feel free to add any additional herbs, such as thyme or rosemary, to flavor the stock even more.
• If you have any leftover veggies that are starting to go bad, add them to the pot to reduce food waste.

And there you have it! Two incredibly easy and delicious vegetable stock recipes that are sure to elevate any dish. Happy cooking!