Do you know what’s great about homemade vegetable stock?
a) delicious with a lot of taste;
b) you know exactly the ingredients (a pure recipe);
c) ideal to use left over (cheap recipe);
e) it doesn’t take long to make a batch.
And that’s exactly the description of homemade vegetable stock. When the stock simmers all the vegetable flavors go directly into the stock. There are no hidden ingredients. If you don’t eat the carrot ends or the cauliflower stump you can use everything. And it only takes a 30 minute simmer to prepare the stock. That isn’t that long is it?
Vegetable stock is delicious as a basis for lots of dishes. Soup (of course), hotchpot or mashed potatoes (to make it creamy) and nice to cook your potatoes or veggies in stock instead of water for extra taste.
Beneath a basic recipe, but vary with vegetables to get different taste.
Tips and tricks:
- You can perfectly freeze a stock, it will lest for 2 months;
- If you want a salty taste, just like the ones you get in the supermarket add 1 teaspoon of salt per 500 mL water (but less is healthier).
Recipe: homemade vegetable stock