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Ingredient
Easy Vegetable Stock
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Chef :
Boca de FogoEasy Vegetable Stock
You’ll never buy the canned stuff again. This is super easy and has only natural ingredients unlike the canned or store-bought products.
Ingredient
Cooking time :
1 hr 10 min
8 cups
water
1/4
white onion
1/2 cup
fresh parsley (leafy parts)
3 sprigs
fresh thyme
1 tsp
whole pepper corns
1 tsp
fennel seeds
Cooking instructions
* Step 1
Roughly chop veggies and add to medium saucepan. Add pepper and fennel and then add water. *You can add more or less water based on the strength of stock you prefer. I don’t add garlic or salt since I usually use this in recipes that also include those ingredients.
* Step 2
Over medium-high heat, bring to just boiling and reduce to low-medium and simmer for about an hour.
* Step 3
Let cool for a few minutes. Using a fine mesh strainer, strain into a glass jar or container. If you don’t have a fine strainer, use a colander with some cheese cloth or even a coffee filter to slowly strain.
* Step 4
You can also freeze in mason jars for future use.
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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