Basic Vegetable Stock

A Basic post written by on November 16, 2012

Basic Vegetable Stock

I make this broth all the time – the thyme and peppercorns make this very balanced and versatile. Plus, it’s ready in 1 hour.

Basic Vegetable Stock (low sodium)

4 celery stalks

3 carrots

3 onions

1 head of garlic

1 parsley bunch

4 thyme sprigs (you can also use rosemary, but thyme is best)

1 ts of peppercorns

1 TB salt

4 quarts of water

 

+ Bring contents to a boil and allow to simmer for 30 minutes. Any longer and the vegetables will make the broth bitter.

+ Allow to sit for 30 minutes and drain. Freeze any you are not using, but it lasts a few days in the fridge. I make one batch of broth a week and freeze any leftovers.

+ You can also reduce your stock for a more potent flavor… just simmer the stock after you drain the solids.





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3 Responses to “Basic Vegetable Stock”

  1. [...] 3 quarts of Basic Vegetable Broth (3/4 Recipe) – or a low/no-sodium [...]

  2. [...] mushroom gravy recipe (I used my basic veggie stock in lieu of [...]

  3. […] you’ll need a lot of broth for this recipe. I made a double batch and had extra. This recipe has a lot of different ingredients but they are very easy to execute. I’ve […]

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