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homemade vegetable stock

5.0

(4)

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Cook Time: 120 minutes

Servings: 4

Cost: $8.73 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

Simmer 2 hours: Place all ingredients in a large pot. Bring to simmer over high heat, then reduce heat to low and simmer for 2 hours without a lid. The water should not be bubbling, it should just ripple gently. Stock should reduce by about half.

Step 2

Strain, pressing juices out of the vegetables. You should have 1 litre / 1 quart (4 cups) of stock. If you have much more than this, return the strained liquid into the pot and simmer to continue to reduce.

Step 3

How to use: Use in place of store-bought stock in any recipe - 1:1 ratio.

Step 4

Storage: Keeps in the fridge for 5 days, or freeze for 3 months. I usually freeze in 1 cup portions in jars, small ziplock bags (freeze flat for efficient use of space and faster defrosting) or in plastic containers.

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