((It’s a waste of vegetables!)) ((I mean…)) It’s a vegetable stock! ((I mean…)) ((It’s a reflection of an iPhone!))
Vegetable Stock Recipe (by Forks Over Knives)
Ingredients
- 4 Carrots, Peeled and Chopped
- 1/2 Head Celery, Chopped
- 2 Large Onions, Chopped
- 1 Leek, White and Green Parts, Chopped
- 3 to 6 Cloves Garlic, Peeled
- 1 Tsp Black Peppercorns
- 2 Bay Leaves
- 2 Qt Cold Water
- 1/4 Cup Sun-Dried Tomatoes
- 1 Small Handful Fresh Parsley
- A Few Sprigs Thyme
Directions
First, gather and prepare your mise en place.
To start the stock, add all ingredients to a large stockpot, bring to a boil, and lower heat to a simmer. Allow to gently simmer, uncovered, for 1 to 1 1/2 hours.
To finish the stock, allow to cool for 15 to 20 minutes. Place a fine mesh strainer over a medium bowl. Alternatively, you can use a strainer lined with cheesecloth. Pour the stock into the strainer, allowing liquid to pour through.
If not using immediately, quickly chill or freeze and store, until ready to use.
+ This is part of the curriculum for the Forks Over Knives Cooking Course I am taking. You can see the rest of the course-work I’ve completed by viewing the FOKCC tag.
+ This meal is refined sugar free (and sugar substitute free), to the best of my knowledge.
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