Vegetable Stock
Servings: 6 Cups
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Ingredients
- 1 medium onion halved
- 4 medium carrots roughly chopped
- 3 medium celery stalks roughly chopped
- 1/4 large rutabega cubed
- 2 large potatoes cubed
- 1 garlic head outer leaves removed and cut in half horizontally
- 1 teaspoon Italian seasoning
- 3 bay leaves
- 1 tablespoon salt-free seasoning Homemade or commercially bought
- 1 lemon juiced
- 12 cups filtered water
Instructions
- Wash and prepare the vegetables. Peel and chop the carrots and onion, and chop the celery. Cube the potatoes, rutebega and cut the garlic head in half horizontally.
- Juice the lemon and set aside.
- Place all the vegetables with the garlic, onion, salt-free seasoning, lemon juice and Italian seasoning into a large stock pot. Add the water.
- Heat stove to high and let stock come to a boil, stirring often. Once boiling, reduce heat to a simmer (low to medium low) and cover.
- Let simmer, stirring occasionally for 1 hour.
- Once done, strain to remove veggies. Discard the bay leaves, onion and garlic. Discard or set aside vegetables (see notes). Let cool before pouring into freezer proof jars.
- If using, refrigerate until use. If freezing let cool completely in the fridge for at least 4 hours or overnight before freezing. Leave 1-1/2 inch on top of each jar to allow for expansion.
Notes
The cooked vegetables can be purreed, portioned and frozen to add to sauces or stews as a thickener. They can also eaten as a stew.
If you have an onion and/or garlic allergy or are on a low FODMAP diet, you can omit the onion and garlic and substitute them with 1/3 of a cabbge, roughly chopped. It will still taste great and will be a bit sweeter.