Receta Vegetable Stock
Vegetable Stock
Sorry that vegetable stock is so unphotogenic!!
Homemade stocks are one of those things that when you live in the Northwoods and there is snow on the ground 9 months of the year and fresh veggies are hard to come by in the middle of January, you are SOOOO happy that you took the time in the fall to make and freeze stock! WOW, English major I am not but I do know that that was a huge run-on sentence. There are many recipes out there and mine is not a whole lot different, however, it’s the veggies that I wanted to give you a tip about. When you are cooking throughout the summer and have odds and ends of veggies left over, or when you haven’t used them up and they are about to expire, throw them into a large zip-loc bag. When you have a bag full, it is the right time to make up some stock…
Vegetable Stock
INGREDIENTS:
- 2 tablespoons butter
- 1 tablespoon salt
- 2 tablespoons apple cider vinegar
- 5 cups total of cut up vegetables*
- 2 bays leaves
- 1 tablespoon peppercorns
- 5 quarts water
DIRECTIONS:
In a large stock pot, melt the butter over medium-high heat. Add the vegetables and cook for about 10 minutes. Cover with the water and bring to a boil. Simmer for 1-2 hours (the longer the better). Strain out the vegetables by putting a cheesecloth over a strainer. Pour into pint or quart jars and freeze for up to 6 months.
*Typical vegetables to use are: carrots, celery, onions (the Trinity), but I also add red peppers, mushrooms, zucchini or whatever, the more veggies, the more flavor
Ingredients:
Directions: