A good stock can make the difference between a dish being memorable and one that falls flat. Make your own vegetable bouillon in advance, then store it in the refrigerator or freeze in freezer bags until needed. This recipe makes about 7 cups of rich tasting vegetable broth.
Created by: BlacksGoingVegan.Com
Recipe Type: Condiments/Seasonings
Cuisine: Vegan
Number Servings: 7
What You Need
1 large onion, sliced
1 large leek, chopped
2 large carrots, diced
2 stalks celery, chopped
2 garlic cloves
1 dried bay leaf
few sprigs of fresh flat leaf parsley
pinch of ground nutmeg
8 cups water
1 tsp Kosher salt
12-15 black peppercorns
How to Do It
Place all ingredients in a large pot and bring to a boil.
Skim away any surface froth using a large flat spoon.
Reduce heat to a gentle simmer, then partially cover pot and cook for 45 minutes.
Remove from heat and let cool.
Line a strainer with a clean cheesecloth and place it over a large pitcher or bowl. Pour the bouillon through the strainer, then discard the solids.
Cover the stock and store in the refrigerator for up to 3 days, or freeze in small portions to use later.
Recipe by Blacks Going Vegan! at http://blacksgoingvegan.com/fresh-homemade-vegetable-stock/