Veggie Stock

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Carrots
  • 1 Celery
  • 1 Garlic
  • 1 Herbs, fresh
  • 1 Mushrooms
  • 1 Onions
  • 1 Parsley, fresh

• Baking & Spices

  • 1 Pepper/whole peppercorns

• Liquids

  • 1 Water

Found on thecrunchychronicles.com

Description

Directions

• Cut larger vegetable chunks into smaller chunks.
• Fill a large pot 3/4 of the way with water.
• Add in all of the ingredients you are using.
• Bring to a boil on the stove, then let simmer for 2 hours.
• Let the stock sit until it cools to room temperature.
• Scoop out the larger vegetables with a slotted spoon and discard.
• Using a mesh strainer or flour sack towel, strain out the little bits left behind.
• Fill mason jars with stock, leaving 1-2 inches of space on top. The stock will expand as it freezes. (Wide mouth mason jars work best for freezing, but regular mason jars will be fine as long as you leave enough room.) You can also use other freezer safe containers or even plastic storage bags to store.
• This stock will last up to 6 months in the freezer.
• Fill your kitchen with warm water and place the container of stock in the water. Change out the water every so often when it becomes cold until the stock is thawed.