This recipe makes 1 liter of finish stock.
A stock or a broth is basically a flavoured liquid preparation. It forms the basis of many dishes, particularly stews, soups and sauces. Making a vegetable stock involves simmering vegetables. Imagine just infusing all the flavours of the vegetables into a liquid, just like you will do when you have a tea.
A flavourful stock is the base and a key to successful vegetarian and vegan cooking.
Homemade stock almost always tastes better than already made commercial stocks, and this is never truer than with vegetable stock. Remember that making a stock requires good and fresh vegetables.
As a well known said once " The basic stock is not the bin of the kitchen". He meant that you should use fresh vegetables and not old left overs.
Always peel and remove unwanted part of the vegetables you would not eat yourself. Such as the base of leek, peel of the onions.
Over cooked stocks or stock that boils all the way becomes grey and cloudy. When you do this you change the flavours as well as the nutrition value of the stock.
To cool down your stock faster separate it in different containers.
You can keep your stock in the fridge for up to 5 days and in the freezer for up to 3 months. I generally double this recipe and cook it once a month.
You can use it in many type of cooking to enhance your dishes. Risotto, paella, soups, sauce....
Happy Stocking everyone