If you could smell my house right now you’d be jealous. Or perhaps just make your own vegetable stock and you’ll be able to experience a lovely smelly house too.
The great thing about vegetable stock is that you can use up your veggies that are starting to go and you hardly have to do anything but roughly chop, add some water and simmer it for a few hours. It’s a total non-recipe but since I imagine I’ll be referring to homemade stock a lot I figured I’d share how I made mine.
- yellow onions
The Other Stuff:
- bay leaves
- whole peppercorns
This is how you do it.
- You chop up your veggies roughly. I don’t even bother peeling my carrots as long as they’re clean.
- Throw all those veggies into a large stock pot.
- Add bay leaves and peppercorns.
- Top with water and bring to a simmer over medium-low heat.
- Let simmer for a couple hours. Turn off heat. Let it cool. Strain out the vegetable chunks.
- A couple ways to store the broth:
- Pour into ice cube trays and freeze. Pop out the frozen stock cubes and place in a ziploc bag.
- Measure out 2 cups worth into plastic storage containers. Freeze.
So, now you’ve got your stock – go cook tasty things with it please!
Oh and I have to share this random new fact I learned from the internet: carrots and celery give off more antioxidants when cooked than when raw. Check out the entire short little video here: