Vegetable stock made at Home
White onion
A clove of garlic
Olive oil
Bay leaf
1 large carrot peeled and diced
1 stick celery peeled and chopped
1 slice of ginger
About 1 liter water
1. Cook the onion and garlic in the oil. Add the rest of the ingredients and cover with water.
2. Bring to boil, cover and simmer for about an hour.
3. Remove the bay leaf and ginger before you liquidize the stock. Keep aside what you need and freeze the rest in ice cube trays for future use.
Alternatively you may strain the stock and allow to cool before using.
For variations you may add mushrooms, and tomatoes. With the intrinsic flavors they will enhance the stock.
|
