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.
Making your own stock is easy, delicious and it’s a good way to empty your fridge. Basically, you can make any kind of stock you want. But now, we’re going to show you how to make a chicken stock full of flavors. Exactly like you’d get in restaurants, which you love, right?
Espagnole sauce is one of the 5 mother sauces, that’s why we think it is important for you guys to know how it’s made! The following recipe comes from the big master Escoffier. Auguste Escoffier was a very important French chef.
This ‘forgotten vegetable’ makes for a fine soup! This jerusalem artichoke soup is ready in about 40 minutes and serves 6 people.
This is a comforting dish, you can create this easy potato soup using a handful of ingredients you probably already have! Enjoy this lovely potato soup.
Simple, ready in an hour vegetarian pot pie made from scratch. Smells and tastes delicious, you gotta try this vegetarian pot pie yourself!