Recipe: Vegetable Stock

~ This is Day 151 ~

I always try to make my own stocks if possible because stocks shouldn’t contain salt in them. Every store-bought stock contains salt or low-sodium levels and it’s better to add your own salt in your cooking process.

Makes 3-4 quarts.

  • 2 TBS olive oil
  • 1 large onion, cut into large chunks
  • 2 carrots, peeled & cut into 1 inch pieces
  • 3 celery stalks, cut into 1 inch pieces
  • 1 head fennel, cut into large chunks
  • 2-3 bay leaves
  • 2 TBS whole black peppercorns
  • Parsley stems
  • 1 head garlic, cut in half horizontally

In a 7.5 quart dutch oven, on medium-heat, sweat the onions, carrots, celery, and fennel with the olive oil for 5 minutes. Then add in the rest of the ingredients and sweat for another 2 minutes before filling the pot with cold water. Bring up to a boil and reduce to a simmer and reduce by half.

Strain and cool. If you’re not going to use it immediately, you can freeze it.

Disclosure: This post contains Amazon Affiliate links. If you click on one and buy something, I receive a small commission at no additional cost to you. All opinions are my own.

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