• TwoCabbages Kitchen

Vegetable stock | Homemade, healthy & delicious


I have wanted to write this post for a very long time and I finally did it! I don't know why it took me so long, maybe I never had a nice photo of my vegetable stock that satisfied me and for this reason I procrastinated. Bad habit!


The vegetable stock is very easy to make at home, with lots of good fresh vegetables, fresh herbs and prepared the sterilized jars (I leave them in the oven at 100 ° C upside down for the time that the vegetables are cooked - easy & quick), keep it in the fridge for up to 6 months.


I make it during summer, when the vegetables are tastier, fresh, summery and full of flavor, and I use the aromatic herbs which I grow in my balcony.

Since I make my own vegetable stock I have never bought it again. I swear.


It improves and gives risottos, broths, soups and creams an unique flavor that is impossible, in my opinion, to replicate with the store bought vegetable stock. I make sure I always have a jar in the fridge.

the extra tip

To make the vegetable stock, add 50 g of nutritional yeast at the end of the recipe. It will give a "cheesy" note.

Ingredients - for 2 jars of 250 g
  • 1 golden onion - about 100 g;

  • 3 carrots - about 250 g;

  • 1 celery - about 200g;

  • 1 courgette - about 100 g;

  • 1 big tomato - about 100 g;

  • 120 g coarse salt;

  • 2 tbsp evo oil;

  • 50 ml red or white wine;

  • Parsley, about 15 g;

  • Mixed herbs - I use rosmary, sage and basil.

method
  1. Chop the onion, carrot, celery, heat a pan with oil and sauté the vegetables for 10 minutes, add two tbsp of water if you see that it could burn;

  2. When the onion is translucent and the pan hot, add the wine to blend and let it evaporate completely;

  3. In a blender, chop courgette, tomato, and aromatic herbs into small pieces (half a centimeter), and add them to the pan;

  4. Now add the salt and cover with a lid, letting it cook gently for 30-40 minutes. During this time, I sterilize the glass jars in the oven: I put them upside down without their lid, at 100 ° C;

  5. After 30-40 minutes the mixture should have dried. With an immersion blender pass all the mixture especially if there are still large pieces of vegetables, because it must be rather homogeneous, like the one in the picture;

  6. Store your vegetable stock in airtight glass jars in the refrigerator for up to 6 months. It can also be placed in ice cube trays and kept in the freezer.


 
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