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Vegetable Stock

January 18, 2012

This is key for me having gone Primal… I used to use cubes of Bouillon, but that’s obviously processed food and therefore a no-go. So, now I have to make my own vegetable stock to put in the freezer and keep for soup, stew, etc. purposes. It’s actually really easy, but it has to “mind it’s own business” for quit some time.

Recipe inspired by “Den Store Fedt Fattige” published by Reader’s Digest 

You need:

  • 2 Carrots, peeled and chopped
  • 1 onion, peeled and chopped
  • 1 leek, cleaned and chopped
  • 1 whole garlic with leaves and everything (not chopped or broken)
  • 1 Potato, peeled and chopped to cubes
  • 1 swede (or something similar), peeled and chopped
  • 2 sticks of celery
  • 1 Parsnip
  • 2 Bay leaves
  • Lots of curly parsley
  • Dill
  • 24 peppercorn
  • 3 L water

Preparation:

1. Put all the ingredients in a large pot. Slowly, bring to a boil. Turn down the heat, cover the pot partly and let it simmer for about 4 hours.

2. When the stock is done, pour it through a sift. Let it cool off for 3-4 hours and keep it in the refrigerator for up to 5 days before use. If you want to store it longer, put it in a Tupperware or a plastic bag, and put it in the freezer.

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From → Recipes

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