LITTLE MISS TASTY

VEGETABLE STOCK

Ingredients

  • 8 C (2 Quarts) Water
  • 1 Large Onion, Quartered*
  • 2 Large Carrots, Quartered
  • 2 Stalks Celery, Quartered
  • 1 Bunch Green Onions, Chopped
  • 1 Head of Garlic, Cut in Half*
    • (horizontally through each clove)
  • 8 parsley sprigs
  • 8 thyme sprigs
  • 2 bay leaves
  • 1 TBS Olive Oil
*Leave skin on onion and garlic to give your stock more flavour and colour. Feel free to add any other veggies you have that are less than fresh--it's a great way to prevent them from going to waste.

Directions

  1. Heat large pot and add oil. Add vegetables and stir in oil for a couple minutes.
  2. Add water and herbs and simmer, covered until broth becomes rich and vegetables lose colour and become very soft. (30 min-1 hour)
  3. Strain the broth to keep but compost the vegetable matter; all the nutrients will be in the liquid now.
Note: the stock won't keep for very long in the fridge before it starts to taste gross, so freeze it if you won't use it right away. Freeze in small portions if you will just be using a little bit at a time, that way you won't be thawing and refreezing.
Copyright Sheila Cook, Nov. 2020.