Making your own vegetable stock is a healthier alternative to purchasing the store bought varieties – even the healthiest varieties are loaded with sodium and artificial additives. When you make your own stock, you are in control of what goes in it. This recipe contains the basic ingredients of carrots, parsley and onion with a touch of spice. sautéing the ingredients draws out the flavor and adds an extra level of yumminess to the stock…
Sautéed Vegetable Stock
Ingredients and Equipment:
1 diced onion
- 2 chopped cloves of garlic
- 2 chopped carrots
- 2 chopped celery stalks
- 1 chopped tomato
- 3 sprigs of thyme
- handful of chopped parsley
- handful of chopped cilantro
- 2 bay leave
- 1/2 tsp black peppercorn
- 1/2 tsp sea salt
- Splash of Braggs liquid aminos (optional)
- 8 cups of water
- 1 tsp coconut oil
- Large pot
- Wooden cooking spoon
- Fine mesh strainer
- Ready the pot on a medium to low flame and then add in the coconut oil.
- When heated, add in the onion, garlic, parsley, cilantro, thyme and bay leaves – allow ingredients to sauté until the onions begin to caramelize (approx 8 minutes).
- Next, add in the carrots, tomato, celery, salt and peppercorn – stir to incorporate, and then allow to cook for an additional 5 minutes.
- Scrap the bottom of the pan to loosen any veg and then add in the water and the liquid aminos.
- Allow stock to come to a boil and then lower the heat to a simmer.
- Cook stock for an additional 40 minutes and then kill the heat.
- Place your strainer on top of a clean pot and pour the stock through.
- Allow stock to cook and then pour it into large mason jars.
- This recipe will yield approx. 6 cups of stock, it can be stored in the fridge for up to 5 days or in the freezer for 8 weeks.
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