Homemade vegetable stock
Homemade vegetable stock is simple to prepare and perfect to use in your risottos and soups.
Difficulty:
Low
Preparation time:
10 minutes + 12 hours of resting
Cooking time:
30 minutes
Cost:
Low
Ingredients for about 40 vegetable stocks
650 grams of vegetables - I used:
- 90 grams of onion (about 1)
- 50 grams of celery (about ⅛)
- 110 grams of carrots (about 2)
- 200 grams of potatoes (about 2)
- 200 grams of zucchini (about 1)
- 170 grams of salt
Preparation
Cut the vegetables.
Cook them in a pan and, after a few minutes, add salt. Cook for about half an hour, then mix it using an immersion blender.
Spread the mix between two sheets of baking paper and place them in the freezer for 12 hours. Cut in cubes.
Vegetable stocks can be kept in the freezer for six months.
