Vegetable Stock
Directions
- 1Rough chop one small stalk of celery.
- 2Rough chop two yellow onions.
- 3Cut one whole bulb of garlic.
- 4Chop a two inch piece of ginger.
- 5Rough chop three carrots.
- 6Add all chopped vegetables to a large pot.
- 7Add a small handful of thyme, rosemary, and sage.
- 8Add two tablespoons of peppercorns and three bay leaves.
- 9Add one tablespoon of olive oil and one tablespoon of salt.
- 10Add twelve cups of water.
- 11Simmer on low for one hour with the lid cracked.
- 12Cool and store in the fridge for up to 4-5 days or 3 months in the freezer.
Ingredients
- 1 small stalk celery stalk
- 2 yellow onions
- 3 carrots
- 1 garlic bulb
- 2 inch piece ginger
- 1 small handful thyme
- 1 small handful rosemary
- 1 small handful sage
- 2 Tbsp peppercorns
- 3 bay leaves
- 1 Tbsp olive oil
- 1 Tbsp salt
- 12 cups water
Equipment
knifecutting boardlarge potmeasuring jug