Homemade Vegetable Stock
A few month ago I prepared homemade vegetable stock powder, this time I decided to try a different method.
Homemade vegetable stock is so easy to make and adds flavor to soups, risotto, stews, and lots of other dishes. It’s tastier, healthier and cheaper than the store bought one.
The recipe is very simple and straightforward: wash and chop the vegetables and herbs then weigh them to know how much salt to add, let the vegetable simmer for 1 1/2 hour, blend and put in a jar or ice cube trays.
The salt is 20% of the weight of the vegetables. It seems a lot but it is the only preserving agent.
Cut the vegetable in small pieces, they will cook faster and it will help them release all their flavour and enhance your stock.
Modify the recipe to suit your taste adding whatever vegetables or herbs you have on hand: pumpkin, leeks, mushrooms, marjoram, sage, etc.
Homemade vegetable stock can be refrigerated for 20 days or frozen for up to 6 months.
Use 1 1/2 teaspoon for 1 liter (4 1/2 cups) of water.
If you are not making stock at home already, I would highly recommend you start now. 🙂
Homemade vegetable stock is tastier, healthier and cheaper than the store bought one. The whole process takes no longer than 2 hours
- 1 big carrot unpeeled
- 2 celery stalks
- 1 medium onion
- 1 tomato
- 1 clove garlic
- a handful of parsley with stalks
- 2 twigs fresh thyme
- 2 twigs fresh rosemary
- 10 leaves basil
- sea salt or table salt 20% of the weight of your vegetables and herbs
- You can add any other vegetables and herbs you prefer
- Wash, pat dry and cut in small pieces all your vegetables and herbs.
- Weigh them and put them in a medium pan.
- Add salt. The salt is equal to 20% of the weight of your vegetables. For example: my vegetables weighed 455 grams (16.04 ounces) therefore I put 91 grams (3.2 ounces) of salt.
- Cover and cook on low heat for about 1 1/2 hour. Stir occasionally to prevent sticking.
- At first you will see lots of water coming out from the vegetables. Wait until the water is completely reabsorbed
- Remove from heat and blend with an immersion blender.
- Now cook again for about 20 minutes, until the stock is thicker.
- Let the mixture cool down and put it into ice cube trays or in a jar.
- Stock can be refrigerated for 20 days or frozen for up to 6 months.
- Use 1½ teaspoon for 1 liter (4½ cups) of water
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