Nov 16, 2012

Vegetable Stock

How can we cut down in our grocery budget without compromising taste and quality? Be smart when grocery shopping. Make your own stuff if at all possible!



There are many ways to save money and stay within our budget when grocery shopping. One way is to try to make your own food if at all possible. Here’s one food that you can make, save a whole lot, and it’s home-made. It is so simple and easy. You can make vegetable stock even with leftover vegetables.

Vegetable stock is used as a base in rice, meats, soups, etc.

Makes 2 quarts

Ingredients
4 quarts of water
Vegetables such as carrots, celery, green and red peppers, onions, garlic, mushrooms, tomatoes, etc.
Add 2 bay leaves
Salt (optional)

Preparation
Wash and rinse vegetables and place in a stockpot. Add water and bring to a boiling.
Simmer from 1 1/2 -2 hours
Strain with a fine sieve or strainer
After the stock has cooled off, place in containers and store in the refrigerator or freezer.

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