kitchen staple: vegetable stock

There are a several kitchen staples that I prefer to make rather than buy. I have a few reasons for this: I know exactly wants goes into something when I make, it can often be cheaper, but most of all, it’s the tastier way to do things.

One of my favorite things to make is vegetable stock. This comes in so handy during the winter months and it’s a good way to use up parts of vegetables you would normally throw out, like carrot tops. You can also improvise it with whatever you have on hand.

Normally I use:
1 onion, quartered
2 celery stocks, cut into large sections
1 leak, well scrubbed and cut in large sections
2 carrots, scrubbed but not pealed and then cut into large sections
2-3 smashed garlic cloves

Put a splash of olive oil in a large stock pot and put on a low-medium heat.
Add ingredients above and sauté for around 5 minutes.

8 cups of water
6 black pepper corns
1 bay leaf

Add a small handful each of any greens you want/have on hand:
Parsley (stems and leaves)
Carrot tops
Celery leaves
Turnup tops

Increase to a boil and then turn down to a simmer.
Simmer for a a few hours to reduce. I normally let it go for around 4 hours, checking the mixture occasionally.
Allow to cool and then strain out the veggies so that you’re left with just the liquid.
Store in the refrigerator for use in soups and other dishes.

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