In every kitchen, there must be some vegetable present. But still, we buy vegetable stocks from the store to prepare dishes. It’s really ridicule but it’s true. I recommend that once you prepare this stock at home and feel it’s freshness with the difference in taste.
I recommend that once you prepare this stock at home and feel it’s freshness with the difference in taste.
- 2 Medium onions unpeeled; cut into 1-inch pieces
- 10 Celery Stalks cut into 1-inch pieces
- 8 oz (225 gram) Crimini (button mushroom)
- 1 tablespoon Olive oil
- 2 Large Carrots peeled; cut into 1-inch pieces
- Salt as per taste
- 1 tablespoon Whole black pepper
- 1 Bay leaf
- 6 sprigs Flat-leaf parsley
- 1 head of Garlic halved
- 1 small Fennel bulb cut into 1-inch pieces
In a large stockpot over medium-high heat, heat oil.
Now add the bay leaf, peppercorns, onions, carrots, mushrooms, garlic, fennel bulb, flat leaf parsley and celery stalk.
Stir it occasionally until vegetables begin to soften, for about 7 minutes.
Now 4-quart cold water and bring it to boil.
Then simmer it until the stock is reduced by half, for about 1 ½ hours.
Then switch on the flame and through a fine mesh sieve strain the stock into a large bowl and discard the solids.
The liquid stock is ready to be used. It can be stored in the fridge for up to 3 days or frozen in batches for further use. It is quick and easy and further healthier than store-bought vegetable stock. So this easy vegetable stock could be your go-to-in-a-pinch stock.