Vegetable Stock

I buy ready made stocks to use in an emergency but I know that homemade is better. Here is my go to recipe for vegetable stock.

Today’s inspirational recipe from Lavender and Lime ♥ Vegetable Stock ♥ #LavenderAndLime Click To Tweet

Nothing beats using a real stock. I buy ready made stocks to use in an emergency but I know that homemade is better. This challenge saw the stock first boiling over and meant I had to clean the stove. And then, the tuffy bag did not seal properly and the stock leaked out, all over the floor behind the stove. Which meant a lot of moving and cleaning.

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Ingredients for my vegetable stock:

•  Butter – I use unsalted butter for my recipes, unless stated. If you use salted butter be sure to adjust the amount of salt you add to the recipe.
• Olive oil – I use extra virgin cold pressed olive oil in my recipes. Be sure to store your olive oil in a dark container in a cupboard. Exposure to light could make it go rancid.
• Onions – Make sure your onions are firm with no green spots. Once an onion has been cut you need to cook the entire onion. If you don’t need all of it, place the cooked onion into a sealable container and use when needed (within a few days).
• Leeks – use nice fat, firm leeks, cutting the white part only. Be sure to clean them if you can see sand in between the layers.
• Carrots – I peel my carrots before I use them but if you don’t want to make sure they are properly scrubbed. Make sure they are firm and trim the ends before using.
• Celery – celery needs to be fresh and firm. If stringy you can peel them first.
• Bay leaves – I buy dried non-irradiated bay leaves and store them in a glass jar.
• Garlic – buy firm garlic cloves and use even if they sprout. If this really bothers you then plant the sprouted garlic and harvest your own.
• Peppercorns – I use a mixture of black, white and pink peppercorns. But you can use what you have to hand.
• Flat leaf parsley – commonly known as Italian parsley, I prefer to use this rather than curly parsley. It is a matter of taste so use what you prefer.
• Thyme – I grow my own and have a few varieties in my herb garden. This makes for a great herb to plant between pavers.

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