FORK IN THE KITCHEN
HOMEMADE VEGETABLE STOCK
with veggie scraps, too!
INGREDIENTS:
- Onion
- Carrots
- Celery
- Garlic
- Bay Leaves
- Fresh herbs
- Peppercorns
- Water
*save veggie scraps to turn them into stock!
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Veggies to NOT use:
Cruciferous veggies like broccoli, cauliflower, and cabbage. They can make it bitter.
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1
Start by sweating the onions to release their flavor (it's optional).
2
Add veggies, chopped into chunks, into the pot with fresh herbs and peppercorns.
3
Add any frozen veggie scraps you might have, too!
4
Add water to the pot, then bring to a simmer for about an hour.
5
Once its ready, strain in a fine-mesh strainer with cheesecloth.
6
Transfer to jars or storage containers.
7
Store in the fridge for up to 5 days; or freeze to have on-hand anytime you need it!
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RECIPE HERE
FORKINTHEKITCHEN.COM
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