Homemade Vegetable Stock (Salt-Free)
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 17.8
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 17.4 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 0.9 g
- Protein: 0.7 g
View full nutritional breakdown of Homemade Vegetable Stock (Salt-Free) calories by ingredient
Submitted by: CHEF_MEG
Making homemade stock is so easy! It's a third the price of buying it in stores.
Introduction
Making homemade stock is so easy! It's a third the price of buying it in stores.Making homemade stock is so easy! It's a third the price of buying it in stores.
Number of Servings: 16
Ingredients
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2 T olive oil
2 leeks, white and light green part only, sliced
3 carrots, peeled and diced
3 ribs celery, diced
1 pint mushrooms, sliced or quartered
1 onion, diced
1/2 t black peppercorns
1/2 t thyme, dried, or 2 springs fresh
6 parsley stems
Directions
Try reducing the stock and freezing it in ice cube trays; once frozen, pop out and keep in the freezer until you need homemade stock.
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Place a stock pot over medium heat. Add oil to warm. Add vegetables and sweat them over the heat. Slowly add 1 gallon and 1 quart of cold water to the mixture. Bring to a boil, then reduce to a simmer. Simmer for 30 minutes. Strain and cool before storing.
Makes one gallon; used as 1 cup per serving.
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Place a stock pot over medium heat. Add oil to warm. Add vegetables and sweat them over the heat. Slowly add 1 gallon and 1 quart of cold water to the mixture. Bring to a boil, then reduce to a simmer. Simmer for 30 minutes. Strain and cool before storing.
Makes one gallon; used as 1 cup per serving.
Rate This Recipe
Member Ratings For This Recipe
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I'll stick with my cheaper approach-- freezing all unused scraps (peels, celery leaves, extra herbs/stems, squash innards, outer onion layers... When ready, cover w/ water & simmer. Re limited freezer space-- pour 1 cup portions into zip lock bags, label and freeze lying flat so you can store a lot. - 4/12/11
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I also uses my leftovers. I wash the veggies very well and put everything I don't use (everything) into a freezer container and store until I have enough to make soup stock. Usually the only thing I will add to my frozen stems/stalks/roots etc. is an onion (skin and all) and garlic clove. - 12/14/11
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This broth is very flavorfull, will make it again for sure. Another thing I do..when cooking veggies for a meal, i.e. carrots, squash, turnip etc., I pour the veg water into containers and when I get several in the freezer I put them all together in a large pot and add water and flavorings. - 11/13/10
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