Vegetable stock (cubes)

Name: Vegetable stock (cubes)
Cuisine: British
Ingredients: 2 leeks; 1 large onion; 2-3 carrots; 1-2 cloves garlic; 1 pepper, green; 1 red sweet pepper; 3-4 sprigs leaf celery; 3-4 sprigs parsley; 2-3 sprigs thyme or savory; 2 bay leaves; 1-2 mushrooms; fresh green beans or zucchinis; 1-2 tbsp caper; 2 tbsp pepper grains coarsely ground

Cookpad Greece @cook_8238176

Greece

Prepare this vegetable stock, freeze it in cubes and store in the freezer. This way you will be able to make soups, tasty sauces, pasta, etc. quickly and easily.

Recipe by Sitronella

Prepare this vegetable stock, freeze it in cubes and store in the freezer. This way you will be able to make soups, tasty sauces, pasta, etc. quickly and easily.

Recipe by Sitronella

Cookpad Greece @cook_8238176

Greece

Prepare this vegetable stock, freeze it in cubes and store in the freezer. This way you will be able to make soups, tasty sauces, pasta, etc. quickly and easily.

Recipe by Sitronella

Prepare this vegetable stock, freeze it in cubes and store in the freezer. This way you will be able to make soups, tasty sauces, pasta, etc. quickly and easily.

Recipe by Sitronella

Saved

Ingredients

2leeks
1large onion
2-3carrots
1-2 clovesgarlic
1pepper, green
1red sweet pepper
3-4 sprigsleaf celery
3-4 sprigsparsley
2-3 sprigsthyme or savory
2bay leaves
1-2mushrooms
fresh green beans or zucchinis
1-2 tbspcaper
2 tbsppepper grains coarsely ground

Saved

Steps

1

Tie the pepper grains in a cheesecloth.
2

Cut all the vegetables into large pieces and pour water over them to cover.
3

Boil for 35-40 minutes until the vegetables are mellow and tender. Remove them with a sifter ladle and discard the bay leaves, the cheesecloth with the pepper and the sprig of thyme. Keep the stock.
4

Pass the rest of the vegetables through a vegetable grinder using the larger holes and add them back to the stock. Boil for an additional 30-40 minutes, until you are left with about half the stock. If you want your stock to be transparent, pass it through a sifter lined with a wet cheesecloth and freeze.
5

For a thick stock, use a food processor to blend the vegetables and pour into small cups or ice cube trays.
6

Allow the stock to cool and then put it in the freezer. When it freezes, remove from the molds and store it in freezer bags.