Recipe Courtesy of Asian Food Network
Vegetable Stock
Made simply of vegetables, herbs and water, this homemade vegetable stock is a must-have in your fridge or freezer! Not only does it make good use of leftover vegetable scraps or vegetables on the turn and saves you from buying cubed stock, it is an incredible base for a tasty soup, stews and sauces. The best news? It can be kept in the freezer for up to three months
- Difficulty: Easy
- Preparation: 10 min
- Cook: 45 min
- Clean up: min
- Steps: 3 steps
- 11 Ingredients
- Difficulty: Easy
- Steps: 3 steps
- 11 Ingredients
- Preparation: 10 min
- Cook: 45 min
- Clean up: min
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Instructions
1. Chop vegetables
Cut the onions and garlic into halves (do not need to peel them).
Coarsely chop the carrots, celery stalks and leeks into chunks.
2. Make stock
Heat oil in big pot.
Add all the vegetables into pot.
Cook over medium heat for 5 –8 mins and stir frequently.
Add water and bring to a boil.
Lower heat and simmer(uncovered), for 45mins.
Stir every 5 –10 mins
3. Discard vegetables
Cool completely, strain with a strainer, discard vegetables.
Store in containers. Less water means that your stock will be more concentrated. Refrigerate thestock in an airtight container for up to 1 week. Freeze for up to 3 months.
