Homemade Vegetable Stock

 For some time I started making stock, I don’t buy it, and I use this stock for meals that ask for it.

I use it for many recipes, like risotto, or recipes that ask for water, I put stock instead.

For this stock, I use many vegetables but also leftover vegetables. I collect the ends of the celery, carrots, broccoli, parsnips and freeze them for when I’m making a stock  until I have a full bag.

With these leftovers and fresh vegetables, I make a big batch of stock. I put fresh vegetables like carrots, celery, onions, garlic cloves, parsnips. I also add fresh parsley leaves and celery.

 I put all the vegetables and leaves into a big pot and bring to a boil and then I let it simmer for 2 hours.

When it’s done, I sift the stock and I put it in the fridge for up to a week or in the freezer for up to 6 months.

Homemade Vegetable Stock

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7 Responses to “Homemade Vegetable Stock”

  • It is amazing how much better everything tastes when you use homemade stock! Ive always made my own chicken stock, but I am now going to try making this vegetable stock….. Love having a base for our Meatless monday meals!

  • I love making homemade stock — I keep it frozen in 4 cup containers until I need it! Great post!

  • You know, my mom used to do that… save liquid from cooking vegetables, too. I make meat stock now, but somehow slid out of making a vegetable one (probably because, unlike my mother, I rarely boil my vegetables…)

    But at this time of year, especially, I have lots of trimmings and peels – I should get back to doing that! Thanks for reminding me!

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