We at food for flexitarians work very often with vegetable stock. This can be bought ready-made in the supermarket, or easily made at home. In addition, you can freeze the vegetable stock in portions and thus always have a soup base at home for cold days. In my opinion, there are no wrong recipes for vegetable stock and you are really very free in the design. In many kitchens there is often a large pot in which the sections of various vegetables, such as carrots and root vegetables, are processed into a vegetable stock. Thus, on our food blog today you will receive a basic recipe for vegetable stock, but you can always add other vegetables. The more vegetables, the more intense the flavor.
Ingredients
50g mushrooms
300g carrots
150g celeriac
100g celery stalks
3 white onions
1 tomato
1 leek
1 bunch of parsley
2 juniper berries, 6 black peppercorns, 2 bay leaves
2 liters of water
2EL oil for frying
1 tsp salt
Instructions
First we need to cut the onions in half. Roast them with the cut side down on aluminum foil in a frying pan (color for the soup). Wash the celeriac well beforehand (then the peel can also be used). If you don't want the peel from the vegetables, you can peel the vegetables beforehand. However, I don't find this necessary for a stock, as they have many vitamins and of course flavor.
In addition, you can also take the vegetables as a soup stock and cut them into bite-sized pieces for this purpose. Cut the vegetables and sauté them a little in a pot.
Then pour water and add herbs and spices. Bring to the boil once and then let it simmer for at least two hours. Then strain the stock and either process it directly or freeze it.
Resumé
We from food for flexitarians are of the opinion that the vegetable stock does not have to be bought. It can be produced in larger quantities and then frozen. Great base for so many different dishes.
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