If you are one of those who wants to start a healthy life with a diet that is consistent with it, learning to prepare your stocks at home is the first step.
Stocks substitute squares to season the meals that our past generation got used to, that it is true that they are full of flavor but also full of preservatives and salts that are harmful to health.
You can prepare stocks whether of vegetables, meat, poultry, fish or shellfish. The most important thing about the stocks is that you know exactly what you are eating. For its preparation you will be able to use all this ingredients that you surely throw away. You can use, for example, the skin of your onion, garlic, celery, zucchini as well of the head of your fish and the chicken and beef bones and more. Surprising right?.
Vegetable stock is the most easiest, yet practical of all the stocks. You can use it to prepare delicious and healthy sauces, rice, soups, cream and many other dishes. İt is, as well, the most versatile as you can use it both for vegetarian and meat dishes, as well as to prepare seafood.
One interesting and practical thing with all the stocks is that you can prepare a big quantity and conserve it in your fridge up to one week or in your freezer for months.
Ingredients
- 1 big onion
3 garlic cloves
1 carrot
1 zucchini
1 leek (white part only)
1 celery stick with its leaves
1 celery root
1 small branch of parsley
1 small branch of thyme
1 small branch of rosemary
2 tablespoons olive oil
1 bay leaf
Directions
Preheat your oven to 180 degrees Celsius.
Cut all the ingredients into a big pieces.
Place onion, garlic, leek, carrot, celery and zucchini in an oven tray and drizzle with olive oil. Cover the tray with aluminum foil.
Bring this tray to your oven and cook for 20 minutes at 180 degrees. Take out the aluminum foil after 20 minutes and rice the temperature up to 200 degrees Celsius. Cook your vegetables for additional 10 minutes.
Prepare your Bouquet Garni with parsley, thyme, bay leaf and rosemary.
After the 30 minutes have passed, remove your vegetables from the oven and transfer them to your stock pot.
Place the Bouquet Garni and cover everything with three liters of hot water.
We will let this stock cook for, at least 45 minutes, constantly removing the foam that will form on its surface.
After 45 minutes, we will pass our stock through the sieve to remove the vegetables.
Your stock at this point is ready to be used in your favorite dish.
