recipes

Homemade Vegetable Stock

20170802-nicole0063

Exciting things are happening at Food and Hearth. I am going to be doing a lot of cooking and baking, and one of the upcoming recipes calls for vegetable stock.

Boxed stock works in a pinch, but the thing about homemade stock is that it is easy to make, it is vibrant and nutritious and will give your recipes a lot of depth and flavor. Handling organic vegetables and cooking them down to produce this liquid gold gives you and your cozy home a real lift.

I use vegetable stock for soups and to make rice, quinoa and lentils. My very favorite way to use broths and stocks however is to drink them straight from a mug. Just like herbal teas and raw vegetable juices, broths have their own special way of nourishing the body. Their main benefit is delivering minerals. If you are feeling under the weather — physically or emotionally — vegetable broth is good for the body and soul.

I don’t add salt to this stock on the front end, so be sure to salt your recipes when you’re using your broth. I like to use real salt which has flecks of color, versus the more processed version of table salt, which lacks mineral balance.

Ingredients

  • 2 organic yellow onions, keep papery peels on
  • 3 medium organic carrots
  • 4 organic celery stalks, keep leaves on
  • 2 organic leeks with dark green parts
  • 1 bunch organic parsley
  • 1 to 2 cups of organic mushrooms
  • 1 bay leaf
  • 1 teaspoon whole peppercorns
  • water

Directions

  1. Wash any visible dirt off the vegetables.
  2. Roughly chop veggies.
  3. Place vegetables in a pot big enough to hold them all easily.
  4. Fill your large pot with water, covering the vegetables by about one inch.
  5. Over medium-high heat, bring the water to a boil (not a rolling boil).
  6. Turn the heat down to medium-low and cover pot.
  7. Simmer for one hour, stirring the mixture periodically.
  8. Take the pot off the heat after about an hour.
  9. Remove the vegetables with a slotted spoon.
  10. Strain the broth with a fine mesh strainer or cheesecloth.
  11. Transfer to large Ball jars.
  12. Allow the broth to cool completely.
  13. Refrigerate or freeze.
  14. If refrigerated, use within one week. If freezing, use within one month.

pot_of_broth

jars_of_broth

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