May 25, 2014

Homemade Vegetable Stock

My first attempt at making vegetable stock:

to be honest, it wasn't as savory as I wanted it to be;
it had a much lighter and sweeter taste but it was still 
good. I had to add two packets of miso paste to deepen
the flavor but hey, for my first attempt, I think it was still a success.

Recipe: Vegetable Stock
By: Hannah Claudia

1 onion, sliced thinly
1.5 cups of carrots, diced
3 stalks of celery, chopped
1 tomato, sliced 
2 cloves of garlic, crushed
1 tablespoon of cilantro, minced
1 bay leaf
oregano, black pepper, rosemary (play around with the measurements)
2 packets of miso paste
1 tablespoon of coconut oil


1. Heat the coconut oil and sweat the onions.
2. Add the carrots and celery and cook until the onions have been caramelized.
3. Toss in the spices, garlic, herbs, and tomato slices.
4. Cover with about 2-3 cups of water. Bring to a boil and then lower
to a simmer.
5. After 30-45 minutes of simmering, add the miso.

Any one have a good vegetable stock recipe?
xoxo, Hannah

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