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Vegetable stock is a flavourful liquid base made from simmering various vegetables, herbs, and spices in water. It serves as a versatile ingredient in numerous dishes, adding depth and richness to soups, stews, sauces, and more.
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Gather an assortment of vegetables like carrots, onions, and celery, along with herbs like parsley, thyme, and bay leaves.
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Roughly chop the vegetables and combine them with herbs and spices in a large pot. Cover the ingredients with water and bring the mixture to a gentle boil.
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Reduce the heat once boiling, allowing the stock to simmer for an hour or more. This slow simmering extracts the flavours from the vegetables and herbs, enhancing the richness of the stock.
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After simmering, strain the stock through a fine-mesh sieve or cheesecloth to remove the solid pieces, obtaining a clear and flavourful liquid.
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Once cooled, store the vegetable stock in airtight containers in the refrigerator for up to a week, or freeze it for a longer shelf life.
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Utilise the homemade vegetable stock as a base for soups, gravies, risottos, or any recipe that calls for a flavourful liquid component.
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Creating your own vegetable stock allows for control over flavours, reduces food waste by utilising vegetable scraps, and provides a healthier alternative to store-bought stocks laden with preservatives.
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Mastering homemade vegetable stock not only elevates your dishes but also reflects a sustainable and flavourful approach to cooking.
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