Homemade Vegetable Stock
Prep-ahead & reheat
In the childhood memory of every great cook, there is a simmering pot of stock and countless mom's best recipes. One of the secrets to turn good cooking into great memorable dishes is homemade stock. Besides making wonderful soups, homemade broth can be used in pies, casseroles, risottos and other recipes that call for stock.
2 bay leaves
1 tbsp pepper corn
1 cup carrot, diced
1 cup celery, diced
2 cups onion, diced
4 tbsp parlsey, choped
3 tbsp garlic, chopped
Heat oil in the pot and brown the carrot, celery and onion.
Add the rest of the ingredients, cover with water (filtered if possible) and cook for 2-3h or slow cook for 5-6h in a regular pot.
Strain the stock and set aside.
You can make a big batch when it’s convenient, freeze it, and you’ll always have some on hand when you need it. Here are a few wonderful dishes you can make using your homemade vegetable stock.
Epic Mexican Chili Bowl
Calories 46, Fat 1.6 grams, Cholesterol 0 milligrams, Sodium 31 milligrams, Carbs 7.6 grams, Protein 1 grams