|Homemade Seasoned Vegetable Stock|
|Recipe by Lisa Turner|
Published on April 1, 2007
A simple homemade seasoned vegetable stock adds depth of flavor and nutrition to soups, stews and all kinds of rice, bean or vegetable dishes, and can be frozen in portions for future use — a great way to use up vegetables that have lost their freshness, including scraps and trimmings, and other mild tasting vegetables can be easily substituted — use roughly equal amounts of vegetables and water
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Makes about 12 cups of vegetable stock
Staple Corner: How to Make Your Own Vegetable Stock
Many recipes call for vegetable stock instead of water. It's easy to make your own and a good way to use up vegetables that have lost their freshness. The use of vegetable stock enhances the flavor and nutritional value of soups, dals, stews and other dishes. Pretty much any vegetable can be used, including scraps and trimmings, though it is best to avoid vegetables that have a strong flavour, such as cabbage, broccoli, cauliflower and radishes. Use roughly equal amounts of vegetables and water.