We have not found an organic vegetable stock on the market that is salt and oil free so we make our own.
Ingredients:
Rough chop the following and add to a large stock pot:
2 - 3 medium yellow onions with skins
several garlic cloves with skins
6 - 8 stalks of celery 4 large carrots few stems of parsley
leeks
green onions
parsnips
asparagus
Add any or all of the following:
2 - 3 bay leaves
peppercorns
mustard seeds
coriander seeds
1 sheet of seaweed or a tbsp of dulce flakes to add a salty taste
a knob of ginger
a knob of turmeric
*do not use any brassicas (broccoli, cauliflower, cabbage, brussel sprouts) as they are too overpowering; also, beets will turn the stock pink so you may want to avoid those
Directions:
Cover with water, a good two inches above the vegetables. Simmer on the stove for at least 2 to 3 hours. The longer and slower you cook it, the more flavour. Strain and pour into jars; let cool completely before putting lids on. Remember to leave a good 1 1/2" - 2" at the top of each jar! Pop them in your freezer. Remove your stock from the freezer the day before you plan to use it, and store in fridge.
Enjoy!
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