♥ Recipe ♥

Recipe below. With almost any leftover veggies, some olive oil and a little white wine you've got your own homemade vegetable stock!

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How To Make Vegetable Stock

Ingredients:

¼ cup olive oil
2 carrots with peel and tops, sliced
2 parsnips with peel, sliced
3 stalks celery, sliced
1 onions with peel, quartered
2 whole leeks, sliced
Half a head of garlic with peel
10 mushrooms, sliced (or a handful of dried mushrooms)
Splash white wine
Water
¼ bunch parsley
6 sprigs thyme
2 bay leaves
1 tsp black peppercorns
Any leftover peelings and ends of vegetables from the freezer
¼ cup soy sauce
Salt, to taste

Directions:

In a large stock pot over medium high heat add the olive oil and working in batches, saute the carrots, parsnips, celery, onions, leeks, garlic and mushrooms until they begin to brown. Add the white wine and scrape any caramelized bits from the bottom of the pot. Add the parsley, thyme, bay leaves, black peppercorns, peelings, soy sauce and enough water to cover. Bring to a boil, then turn down and simmer for 1 hour. Add more water if necessary to keep the veggies covered. Taste and season with salt if necessary.

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