Traditionally, vegetable stock is made from onions, carrots, celery, bay, parsley and sometimes parsnip. But these days anything goes. Try a base of carrots, celery and onions, and then add fennel, cabbage, zucchini or your favorite vegetable.
The secret to extracting the most flavor from each ingredient is surface area. Roughly chop vegetables and herbs, and crush spices before adding them to the pot. It can be made completely fat-free by adding vegetables directly to the water. Or for a deeper flavor in your vegetable stock, use a minimal amount of heart-healthy extra virgin olive oil to briefly saute aromatics and vegetables.
Used in place of water, this quick vegetable stock adds lots of easy flavor to organic brown rice, whole grain pasta, quinoa, polenta, soups, stews and can replace chicken or beef stock to keep recipes vegetarian and vegan.
Serves 10 to 12
Kid-friendly veggie meals
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