Vegetable Stock
"I use this in some of my recipes, it's a great base. There's a fair bit of salt, but unfortunately when it comes to stocks it's what gives you more flavor."
photo by Julie Bs Hive
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
4 Cups
- Serves:
- 4
ingredients
directions
- Cut the Carrots into rounds and both the Celery and Onions into bite size pieces.
- Fry these in a pan with the Olive Oil and Spices until the Onions turn opaque.
- Add the water and get to a rolling boil.
- Boil until the vegetables are soft, about 20 minutes.
- Strain out the vegetables in a large grate strainer to keep the spices in the stock.
- Discard vegetables.
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Reviews
-
This was a good stock but I would recommend cutting the pepper down by half as that's the strongest taste in the broth. I did need an extra 10 minutes boiling time to reduce from six cups to four. Made for New Kids on the Block, a tag game.
RECIPE SUBMITTED BY
I'm a stay at home Mom of 1, and I throughly enjoy cooking for my family. Though occasionally find myself running out of ideas...and then the boredom sets in, hoping this site will help!
