Thursday, April 7, 2011

Vegetable Stock

This makes a great alternative to beef and chicken stock if you are trying to watch your sodium and cholesterol. I use it in soups and crock pot dinners. Make a big batch then freeze it in individual zip lock bags.

  • 1 onion
  • 4-6 celery stalks
  • 4-6 sliced carrots
  • 1 bulb of garlic
  • 1/2 cup of aromatic herbs such as basil, oregano, cilantro, parsley, thyme, or rosemary
Fill a large pot half full of water. In a hot skillet sautee or brown onion, celery, carrots and garlic for a richer flavor. Add ingredients and bring to a boil. Reduce to low heat and simmer for an hour. Place cheese cloth over a jar and pour liquid over top filtering out all of herbs (cheese cloth is sold with the painting supplies at any home improvement store). You'll be left with a clear brown liquid. You can add salt later when you use for recipes. You can then take your vegetables and use in a stew or soup.

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