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Rosie's Vegetable Stock

Healthycooking's picture
Ingredients
  Purified water 10 Cup (160 tbs)
  Carrots 2 Cup (32 tbs), coarsely chopped
  Potatoes 2 Medium
  Parsnips 1⁄2 Cup (8 tbs), chopped
  Turnip/Rutabaga 1⁄2 Cup (8 tbs), chopped
  Celery 1 Cup (16 tbs), chopped
  Onions 2 Medium, quartered (With Skin)
  Garlic 4 Clove (20 gm)
  Parsley sprigs 3
  Salt 2 Tablespoon
  Bay leaves 2
  Thyme 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Cayenne pepper 1 Pinch
Directions

MAKING
1. In a large water-filled pot, add all the ingredients and bring to boil.
2. Lower the heat and allow the mixture to be simmered for about 3 hours.
3. Using a colander or a fine sieve, strain the stock into an airtight container.
4. Cover and refrigerate for 3 to 5 days or freeze after cooling until used.

SERVING
5. Use it to steam vegetables and cook rice or polenta for extra flavor.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Method: 
Simmering
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
180 Minutes
Ready In: 
0 Minutes
Servings: 
10

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