Best Vegetable Stock Recipe Best Vegetable Stock Recipe, How To Make Best Vegetable Stock

Vegetable stock is an essential ingredient in any kitchen! It has a fresh and light flavor that caters to all sorts of dishes. Making a homemade vegetable stock is not only easy, but it is also incredibly satisfying. The taste is so much better than store-bought stock, not to mention healthier as you have control over the ingredients. Making a vegetable stock is easy to do, and we have the best vegetable stock recipe for you! Keep reading to learn how to make this delicious and nutritious stock with ease. Ingredients: - 1 onion, roughly chopped - 2-3 carrots, roughly chopped - 3-4 celery stalks, roughly chopped - 1-2 garlic cloves, crushed - 10 cups of water - 1 bay leaf - 3-4 sprigs of fresh thyme - 1 tsp of black peppercorns - 1 tsp of salt Tools: - Cutting board - Chef knife - Pot - Wooden spoon/ spatula - Strainer/ colander - Large bowl How to Make: 1. Begin by gathering all of your ingredients. Give your veggies a good rinse before chopping them up for added cleanliness. 2. Place a pot on medium heat. Add some olive oil, if you prefer, but it's not necessary. 3. Add onions, garlic, carrots, and celery to the pot. Sauté all the veggies for about 5 minutes, stirring occasionally. 4. Add bay leaf, thyme, peppercorns, and salt to the pot. 5. Add 10 cups of water and bring it to a boil over high heat. 6. Once it starts boiling, reduce the heat to low and let it simmer for about 30-45 minutes. 7. Once cooked, turn off the heat and let it sit for 10-15 minutes to cool. 8. Place the strainer/ colander over a large bowl and pour the stock over it. 9. Discard all the solids and transfer the liquid stock to an airtight container. Tips: - You may use whatever vegetables you have on hand or ones you prefer. Just chop them all up into smallish sizes. However, avoid using starchy vegetables like potatoes, as they will make the stock too thick. - To store the stock, put it in the fridge, and it will last for about 3-4 days. For a longer shelf life, freeze it instead, where it can last for up to 3 months. - If there are any herbs or spices you don't have, you may omit them or substitute them for something else you like. However, don't add too many as it can end up overwhelming the stock's taste. Note: - You may use the leftover veggies for other dishes or even compost them. Don't let them go to waste! We hope that you enjoy this recipe and that your homemade vegetable stock will enhance all your dishes with its rich and delicious flavors. Happy cooking!