Cook vegetable stock in stock
Now that the vegetables are slowly getting cheaper again, I cook the vegetable stock again as the basis for sauces and soups. I can not give exact details. I always take my big 5 liter pot and fill in there until nothing works.
This is how it's done:
Add onions and garlic in the pot, fennel, carrots, kohlrabi, mushrooms, eggplant, zucchini, tomatoes, leeks, celery, possibly a bit of cabbage. What you just hold on cheap vegetables just what tastes or what is around and must go.
The whole thing is filled with water so that it is about a finger thick covered. Then add some pimento grains, peppercorns, a little coarse salt, bay leaf and simmer until all the vegetables are soft.
Then I separate vegetables and broth with the help of a fine sieve.
The broth I fill in ice cube trays and freeze him, then I always have homemade in stock and can portion as I need it.
If you put it in glasses with a screw cap right away, you can store the broth in the fridge for a few days.
