Making a vegetable stock is so simple, I rarely resort to store-bought cubes. It only takes about 10 minutes of work and the difference is rather significant. Actually, my kids seriously refuse to eat meals that have even a hint of stock cube taste.
What I like about homemade stock is that I can make use of that tiny overgrown herb garden I’ve got. And, an even bigger appeal lies in chunks that can be as big as you want them. I usually chop everything super finely, in a vain attempt to trick my somewhat picky eaters, so going easy on the size is like a therapy to me.
The only downside is that you need to be careful when you strain it. As for the leftovers, you can reuse them, or feed the chicken. OK, I haven’t got any chicken, which means I do throw some of it away, but I do serve the cooked carrot. We are big fans of carrots in our family.
Here’s what you need:
- 2-3 big carrots
- 2-3 big onions
- basil and thyme
- peppercorn (I like pink and green pepper)
Peel and cut carrots and onions, add fresh basil and thyme, and peppercorns. Pour in water to cover vegetables and herbs completely and let simmer for an hour.
You can also add leek, celery and parsley, as well as other herbs you like. I make it this way, because I’ve found it easiest. And, as you might notice, I don’t add garlic, though I use garlic a lot for cooking. I simply don’t find garlic a good addition to this particular recipe, but you’re more than welcome to disagree.
Great thing about vegetable stock is that you can use it to prepare all kinds of pulses and stews, and the difference in taste is really worth the extra effort. At least my kid think so, which is why they call it “the magic potion”.
Give it a try and tell us how it turned out!