Vegetable stock is
such an important part in vegetarian cooking, it can be used as a
base of soups, risottos, stews etc. and it adds a hearty flavour.
It's even good to be drank as a warming broth. Yet I'm mostly too
lazy to make my own stock, although it's so much nicer and then you
know what it contains. I normally use the vegetable stock powder,
which I also find to be a good and convenient product.
Now I made a batch
of homemade vegetable stock and froze the rest that I won't be using
within a couple of days. You can use a whole variety of vegetables, but these below are the ingredients that I chose this time.
Ingredients
1 tsp olive oil
1 carrot
1 parsnip
1 small onion
2 garlic cloves
1 swiss chard
1 leek
2 plum tomatoes
Bunch of fresh
parsley
2 bay leaves
15 black
peppercorns
1-2 tsp salt
2,5 liters water
Method
Cut the vegetables
into generous chunks.
Heat olive oil in
a saucepan and cook the vegetables there for a few minutes.
Add the water,
parsley, bay leaves, salt and peppercorns.
Let simmer under
lid for about one hour and the stock is done.
Your VegHog
