- carrots – 2 pcs.
- onion – 1 pcs.
- shallots – 4 pcs.
- leeks – 3 stalks
- celery – 4 stalks
- bay leaves – 2 leaves
- black pepper – 15 cloves
- garlic – 3 cloves
- parsley – 1/2 bunch (with stalks)
- water – 2 liters
What is Stock?
Stocks or flavored liquids are used to enhance the flavor of dishes and sauces. In order to concentrate the stocks, the liquid reduction process called “pulling” is applied, so as the liquid decreases, the stock aroma becomes denser. Salt is not used while preparing stock as it is a base product.
Vegetable Stock Recipe Directions
Chop all the vegetables into large pieces, sweat in a little olive oil for 1 minute. First, on high heat, when the water boils, reduce to six, add spices, parsley and garlic. The stock needs to be cooked slowly for 20 minutes. Drain the foamy sediment that accumulates on the water surface. You can cool the liquid by using a cotton hair cap with a strainer, you can freeze it in disposable plastic cups in the freezer and store it for 1-2 months. It stays fresh for 2 days in the refrigerator.
Vegetable Stock Recipe Service Suggestion
You can use this flavored water in soups, rice, meals and sauces.