Vegetable stock is a basic recipe prepared by boiling in water certain types of vegetable, usually parsley, tomatoes, celery, carrot, onion and potato. However there are Vegetable stock variants that include the use of other vegetables.
Vegetable stock recipe has a cooking time of about 45 minutes. It’s quite clear and low in fat. It’s an ally in the kitchen when you want to use less oil and still get tasty recipes. It’s also a base for many recipes, such as risotto recipes.
You can use the vegetables cooked in vegetable stock as a side dish, seasoning them with a little olive oil and salt, or as a first course dish, making a great vegetable soup.
Vegetable Stock Recipe
- 4 liters of water
- 2 potatoes medium size
- 2 white onions medium size
- 2 carrots
- 2 stalks of celery
- 1 big tomato
- 5 sprigs of parsley
- 10 g (0,3 oz) of coarse salt
Wash all the vegetables under running cold water. Cut off the extremities of the carrots and peel onions. Then cut all the vegetables into large pieces (1). Place them in a large pot and fill it with 4 liters of fresh water (2). Add the coarse salt (3).
Put the pot on the stove and bring to a boil. Lower the heat to low and simmer slowly 45 minutes, covered (4). After the cooking time, turn off the heat and drain the vegetables (5). Then drain the broth through a fine mesh strainer (6).
You can use right away or let it cool and refrigerate.
The Vegetable Stock will keep for 3-4 days or so in the refrigerator. Alternatively you can freeze it. In this way it is preserved for 3 months.