Vegetable stock is one of the easiest things to make, and it’s great to always have in your pantry during the winter. The best part about stock is that you can use any vegetables that you want to make it, and you don’t even have to peel them before putting them in! You can also use the scraps of vegetables (onion tops, carrot tops, potato skins, etc) that you used for other dishes instead of composting them! I love to make a big batch at once and freeze it in small containers to use later.
1 bunch carrot tops
4-5 celery stocks with leaves
1 bunch of celeriac leaves
Herbs of choice (optional)
For non-vegan, add a leftover parmesan rind
1) Rinse any visible dirt off the vegetables, but keep the skins on if you want! Give the vegetables a rough chop and put in a stock pot (these can easily be purchased at City Market).
2) Fill the pot with enough water to be able to stir the vegetables (about 8 cups). If you want a more concentrated stock, then you can add less water. I like to add more though and cook it down through out the day.
3) Bring the stock to a boil and then turn down to medium-low heat, and let simmer for at least an hour. I like to put it on low and simmer for at least 2-3 to really infuse the flavor.
4) Remove the vegetables with a slotted spoon. Let cool and then pour into small freezer safe containers to freeze. If you plan on using some in the next couple of days, then put in the fridge.