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Since I recently posted a recipe
calling for 6 cups of vegetable broth (stock), I have had a few
emails asking for a recipe for stock. There are so many versions but
I will give you the one I use. It is very basic and simple and uses
very few ingredients. I like simple... adding other flavors to a
soup or stew depending on the recipe I want to use. You will see
that I don't use onion or garlic in my stock which is not normal for
most people. But you will see why in a moment.
Some people save clean veggie scraps
all week and freeze them......goodness who in the heck has room in
the freezer for that? We still have 100 pounds of ahi tuna in
there..... Feel free to save scraps, but I find just using some of
my freshly purchased vegetables much easier.
Ok, why I don't use onions or garlic in
my stock. I prefer to add those two ingredients freshly sauteedto my recipe. PLUS, I have two dogs
that love cooked carrots and celery. There is not much you can do
with the mushy veggies you have leftover in that stock, so I smoosh
them up and give them to my doggies as a gravy on their kibble with
some of the stock. This is a real treat for them.
Please feel free to experiment with
many different types of vegetables in your stock. I like mine mild
and fresh tasting instead of strong tasting, such as I would get if I
used broccoli or other strong vegetables.
This makes about 8 cups and freezes
well. Freeze in small 2-3 cup containers.
Ingredients
10 cups cold water
6-8 carrots, scrubbed and cut into 2”
pieces
6 stalks celery, scrubbed and cut into
2” pieces (leaves too)
2 large potatoes, scrubbed and cut into
2” pieces
2 large squash, scrubbed and cut into
2” pieces
few sprigs of fresh thyme or 1 tsp
dried
handful of fresh parsley
2 bay leaves
2 peppercorns
Place all the ingredients in a large
pot, no need to cover it. Bring to a boil, turn down the heat to
simmer and cook for about 45 minutes. Strain the liquid into
containers (you will have about 8 cups). Either discard the
vegetables or do like I do and give some each day to your doggies.
They will thank you.
Note that I do not add salt. I prefer
to only add salt to the recipe I am using the broth in. Again, that
is a personal preference. I like salt and do not conform to a salt
free diet, but I don't want my food tasting like a salt-block.
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