For some time I started making Homemade Vegetable 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, you can use many vegetables but also leftover vegetables. Collect the ends of the celery, carrots, broccoli, parsnips and freeze them for when you are making a stock until you have a full bag.
With these leftovers and fresh vegetables, make a big batch of stock. Use fresh vegetables like carrots, celery, onions, garlic cloves, parsnips. Add fresh parsley leaves and celery.
Put all the vegetables and leaves into a big pot and bring to a boil and then, let it simmer for 2 hours on low heat.
When it’s done, strain the stock and put it in the fridge in containers for up to a week or in the freezer for up to 6 months.
You can use this stock whenever you need to add water to a meal. I use it when I make cream soups, risotto, pilaf, stews etc. If you use stock in a meal, it’s a bit more flavorful than if you’re using plain water.
You will need:
- frozen vegetable scraps like: celery, carrots, broccoli, parsnips, parsley and celery leaves
- fresh vegetables: carrots, celery, onions, garlic cloves, parsnips.
- more fresh parsley and celery leaves if you want to
- salt to taste (optional)