Vegetable stock is easy to make and it's a great addition to all kinds of sauces, stews, soups and any vegetarian dish.
Vegetable stock, it's so easy and gives every risotto, stew, pasta sauce and any vegetarian dish that extra flavor. It's a great way to empty your crisper drawer of your fridge. Leftover vegetables, like fennel, leek, carrot and parsley stems can be used in this stock or any other stock for that matter.
You can simple toss all the ingredients in a large pan and simmer it for a few hours. We like our stocks richer, so we like to saute all the veggies first to enhance the flavor. Make sure the vegetables don't start to brown, just a few minutes to get that extra smell and flavor.
ADD the sprigs of rosemary, thyme and parsley. Also add the peppercorns and bay leaves. POUR cold water in the pan and cover with a lid. Let it simmer on low heat for at least 1,5 hours. The longer it’s on the stove, the more flavor you will have in the end.
If you have a cheesecloth, use it to drain the vegetable stock. When you don’t have a cheesecloth, you can use a fine sieve to drain. Now it's ready to use any way you like!
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