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  • VEGETABLE STOCK

    1 vote
    VEGETABLE STOCK
    Prep time:
    Cook time:
    Servings: 2 ICE TRAYS
    by Lillie Ann Passwaiter
    76 recipes
    		 >
    THE VEGETABLE STOCK MAKE GREAT BASE FOR VEGETARIAN STOCK GRAVY. THIS RECIPE MAKE LOTS OF EXTRA STOCK THAT CAN BE FROZEN IN STAINLESS STEEL ICE CUBE TRAYS FOR FUTURE USE.

    Ingredients

    • 1 SMALL ORGANIC SWEET VIDALIA ONION, CHOPPED
    • 2 TBSP. ORGANIC EARTH BALANCE (BUTTER)
    • 8 CUPS WATER
    • 4 CUPS ORGANIC CELERY, CHOPPED
    • 2 CUPS ORGANIC CUBED CARROTS & VEGETABLE TRIMMINGS
    • 2 BAY LEAVES
    • 2 TEASPOONS BRAGGS ORGANIC SPRINKLE

    Directions

    1. IN A LARGE SAUCEPAN OR STOCKPOT, SAUTE THE CHOPPED ONION IN MELTED BUTTER.
    2. ADD THE REMAINING INGREDIENTS INTO THE STOCKPOT, BRING TO A BOIL, THEN REDUCE THE HEAT AND SIMMER FOR ABOUT AN HOUR.
    3. STRAIN THE STOCK & REMOVE BAY LEAVES.
    4. LIQUIFY THE VEGETABLES IN 72 OUNCE (9 CUP) NINJA CONTAINER (BLENDER) AND ADD BACK TO THE STRAINED STOCK WITHOUT WASTING THEE VEGETABLES.
    5. POUR STOCK INTO STAINLESS STEEL ICE CUBE TRAYS (2), AND FREEZE. ANY REMAINING STOCK, REPEAT THE PROCESS IF NOT USED RIGHT AWAY FOR STOCK GRAVY.

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