Vegetable Stock Recipe Easy Whenever Freezer Flavourful

If you're looking for a way to add some deep, rich flavor to your soups, stews, and other dishes, vegetable stock is the way to go. Not only is it packed with nutrients, but it's also easy to make and can be customized to suit your taste preferences. Here's a quick and easy recipe for vegetable stock that you can make at home:

Easy Vegetable Stock

Ingredients:

• 3 onions, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 head of garlic, halved crosswise
• A small handful of fresh thyme
• A small handful of fresh parsley
• 2 bay leaves
• 10 black peppercorns
• 12 cups of water

Tools:

• A large stockpot or Dutch oven
• A fine-mesh strainer
• A bowl

How to Make:

1. Combine all ingredients in the stockpot or Dutch oven.
2. Bring to a boil over high heat.
3. Lower the heat to maintain a simmer, and cook for about 1 hour.
4. Remove from heat and let cool slightly.
5. Strain the stock through a fine-mesh strainer into a bowl.
6. Discard the solids.
7. Let the stock cool to room temperature before storing it in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Tips:

• If you want a milder flavor, use fewer onions, carrots, and celery.
• If you want a stronger flavor, use more onions, carrots, and celery, or let the stock simmer for longer.
• If you prefer, you can roast the vegetables in the oven before adding them to the pot for a deeper flavor.

Note:

This recipe is adapted from "Quick and Easy Vegetable Stock" by Jolinda Hackett.

Another Simple Vegetable Stock Recipe

If you're looking for an even simpler vegetable stock recipe, this one is for you:

Ingredients:

• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 6 cups of water

Tools:

• A large saucepan
• A fine-mesh strainer
• A bowl

How to Make:

1. Combine all ingredients in the saucepan.
2. Bring to a boil over high heat.
3. Lower the heat to maintain a simmer, and cook for about 30 minutes.
4. Remove from heat and let cool slightly.
5. Strain the stock through a fine-mesh strainer into a bowl.
6. Discard the solids.
7. Let the stock cool to room temperature before storing it in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Tips:

• If you want a milder flavor, use fewer onions, carrots, and celery.
• If you want a stronger flavor, use more onions, carrots, and celery, or let the stock simmer for longer.
• You can also add other herbs and spices to the stock to customize the flavor to your liking.

So there you have it: two quick and easy recipes for vegetable stock that you can make at home. Whether you opt for the more complex recipe with a wider variety of vegetables and herbs, or the simpler recipe with just a few basic ingredients, you'll be amazed at how much flavor you can pack into your dishes with this homemade stock.