RECIPE: Simple or Roasted Vegetable Stock
Fresh stocks are an essential and vibrant foundation for any soup, stew, tagine, or sauce. A stock full of flavor and fresh ingredients will improve any dish, and most stocks are easy and economical to make. Use simple vegetable stock when cooking rice, risotto, and couscous to enhance the grains. Roasted stocks add depth and richness of flavor to all soups and stews — they are truly worth the effort.
- Servings: 2
Source: Bluedot Living
Ingredients
- gallon-size freezer bag full of veggie trimmingsor
- large onions, peeled and diced
- carrots, peeled and diced
- leeks, carefully cleaned, trimmed, and quartered lengthwise
- celery stalks, dicedand
- Tbsps olive oil, if roasting
- quarts of water
- bunch parsley stems or 1 bouquet garni
- good turns of freshly ground pepper