• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Veggie Mama

Where friendly veg recipes and the 90s combine.

  • Home
  • About
    • Contact
    • Freelance Writing and Editing/Social Media Services
  • Recipes
    • Baking
    • Basics
    • Breakfast
    • Kid Food
    • Lunchbox
      • Lunch
    • Dinner
    • Vegetarian
    • Vegan
    • Soup
    • Side Dishes
    • Snacks
    • Dessert / Sweet Things
    • Special Occasion
    • Party Food + Little Bits
    • Sauces / Relishes / Jams
    • Drinks
  • Life + Family
    • Health + Happiness
    • Kid Food
    • Blogging
    • Motherhood
    • The Throne Rangers Podcast: For Big Fans of the Royal Fam
    • I’m a ’90s kid
      • Sweet Teen Club Podcast
    • The Veggie Mama Dream Book
  • Home + Hearth
    • Around the Home
    • Grow your own food
    • Read
    • Make
    • Activities for toddlers
    • Craft
    • Stuff For Kids
  • Travel
  • Throne Rangers Podcast

Homemade Vegetable Stock

March 24, 2010 by Stacey Leave a Comment

Every chef worth their salt makes their own.

Sometimes though, that friendly little tetra-carton means one less thing to wash and far more space in your freezer.

I do both, but have to say when it comes to speediness, that little liquid-filled box is my go-to man. However, I do have a little bag in the freezer in which I collect onion odds and ends, carrot tips, mushroom stalks, whatever’s going.

My usual list is onion, celery (perfect for the leaves at the top), carrot, mushroom, bay leaf, salt, pepper, garlic cloves, herbs and old lettuce. Don’t have anything too starchy (potatoes, etc) or anything too cruciferous (broccoli, cauliflower).

Just chop them roughly, quarter the onions and carrots, and throw them in a big stock pot.

Pour over some water almost to the top, add sea salt and cracked black pepper, and simmer for as long as you want. The longer the better!

Cool for a bit and then either use or freeze for another day.

Don’t forget to keep your bags in the freezer ready for your scraps, and you can just throw them into the pot frozen as-is. Easy!

Filed Under: Uncategorized, Vegan

Previous Post: « Easy Bean Dip
Next Post: Roasted Pumpkin and Pea Risotto with Parmesan and Ricotta »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

 photo bloglovin_zpsc08b1cb6.png photo facebook_zpsbe931930.png photo pinterest_zps5f953e84.png photo twitter_zps0bd5425a.png photo instagram_zps798a3f4e.png photo google_zpsfc9b6d2c.png

View posts by category

View posts by month

Dispatch from the Kitchen Front

Sign up for the newsletter - it's a Very Nice Time.

Thank you!

You have successfully joined our subscriber list.

Blogroll

  • Faux Fuchsia
  • 101 Cookbooks
  • Mogantosh
  • Champagne Cartel
  • The Art of Simple
  • Meet Me at Mikes
  • Suger Coat It
  • My Wholefood Romance
  • Cook Suck
  • Patchwork Cactus
  • Cooker and a Looker
  • Miss Chardy
  • Clairey Hewitt
  • Samelia's Mum
  • The Plumbette
  • From Berkshire to Buckingham
  • The Back Yard Lemon Tree
  • The Little Mumma
  • Baby Mac
  • Styling You
  • Smaggle
  • Lavender and Lovage
  • Not Quite Nigella
  • Hugo & Elsa
  • Motherwho
  • Duchess Kate
  • The Pioneer Woman
  • Attic 24
  • Kimba Likes
  • Posie Gets Cozy
  • The Annoyed Thyroid
  • Normal Ness
  • Handbag Mafia
  • Lunch Lady
  • The Shady Baker
  • Woogsworld
  • Picklebums
  • Allison Tait Author
  • Pinky Poinker
  • Me and Orla
  • Fat Mum Slim
  • Design Mom
  • Down to Earth
  • I Spy Plum Pie
  • Our Ash Grove
  • My Darling Lemon Thyme
  • Local Milk
  • Naomi Loves
  • Tinned Tomatoes
  • MagnetoBoldToo
  • Whole Family Rhythms
  • Local is Lovely
  • Foxslane
  • Style and Shenanigans
  • Apples Under My Bed
  • Green Kitchen Stories
  • Practising Simplicity
  • Blossom Heart Quilts

The Organic Place Recipe Roundup #3

Gnocchi with Ratatouille Sauce

Categories

Archives

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress