Cooking class class one : Homemade Vegetable Stock
- Replies 4
I know we have some amazing cooks in here, but we also have people who don't cook and don't realise how easy it is.
So I thought I would add some basic recipes.
And this first one is for vegetable stock.
Homemade stocks give a richer flavour and richer colour.
You can make a large batch and freeze in containers or zip lock bags for up to 3 months
Ingredients
2 large carrots unpeeled and cut into 4
1 large brown onion unpeeled cut in half
1 stick celery cut into 3
2 garlic cloves peeled and smashed or 2 teaspoon jar garlic
2 litres cold water
4 sprigs of parsley
1 Bay leaf
Either one sprig of tyme, rosemary
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon coriander seeds
METHOD
1. Place all ingredients in a large saucepan, at least 6 litres, Bring to the boil ,then reduce heat to low and simmer for 2 hours without the lid on. At this time it should have reduced by half
2. Strain liquid through a strainer . You should have around 4 cups.
NOTE:
I throw away these vegetables
Either use stock for whatever you are cooking or freeze in containers
You can double or triple this recipe
I use vegetable stock alot for my Lentil Soup which you will find in the cooking forum or search post by Suzanne Rose
Please feel free to message me any questions
So I thought I would add some basic recipes.
And this first one is for vegetable stock.
Homemade stocks give a richer flavour and richer colour.
You can make a large batch and freeze in containers or zip lock bags for up to 3 months
Ingredients
2 large carrots unpeeled and cut into 4
1 large brown onion unpeeled cut in half
1 stick celery cut into 3
2 garlic cloves peeled and smashed or 2 teaspoon jar garlic
2 litres cold water
4 sprigs of parsley
1 Bay leaf
Either one sprig of tyme, rosemary
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon coriander seeds
METHOD
1. Place all ingredients in a large saucepan, at least 6 litres, Bring to the boil ,then reduce heat to low and simmer for 2 hours without the lid on. At this time it should have reduced by half
2. Strain liquid through a strainer . You should have around 4 cups.
NOTE:
I throw away these vegetables
Either use stock for whatever you are cooking or freeze in containers
You can double or triple this recipe
I use vegetable stock alot for my Lentil Soup which you will find in the cooking forum or search post by Suzanne Rose
Please feel free to message me any questions
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