How to Make Vegetable Stock

Step-by-Step Guide

1. 1

   Step 1: Put the vegetables in a large saucepan.

   The less water the stronger the stock., Reduce heat and leave to simmer for an hour to an hour and a half, stirring occasionally. ,,, When smooth, pour the pureed carrot mixture back into the stock. (optional) , Rather than disposing of the vegetable remains used in preparing the stock, you can use them in a variety of other dishes (although you will need to have peeled your onions before using them).
   
   Puree them and have them in a soup or add to a pasta sauce.
   
   You could also not puree them, and add them to a stir-fry or use them in an omelet., This stock can be used immediately, or stored in the refrigerator or the freezer until you need to use it.
   
   If stored, be sure to label and date it.
   
   Use within 2 months of making it if freezing, within a few days if refrigerating.
   
   Stock can be stored in Ziplock/sealable bags and frozen.
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   Step 2: Add enough water to cover them with enough room to stir.

3. 3

   Step 3: Bring the ingredients to a boil.

4. 4

   Step 4: If scum forms (which will depend on your vegetables) remove it periodically from the top as the stock cooks by running a spoon across it.

5. 5

   Step 5: Strain the stock over another pot or large bowl.

6. 6

   Step 6: If you used carrots

7. 7

   Step 7: you can puree the carrots with one cup of the stock.

8. 8

   Step 8: Discard the vegetables or use as you see fit.

9. 9

   Step 9: Use the stock now or leave it to cool before adding to a storage container.

Detailed Guide

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