Stock can add so much flavor to a countless number of meals from gravy, soup, casseroles, rice and more. Making a good stock is a snap you'll be surprised you haven't tried it before and once you do, you'll never go back. You can make enough stock in one afternoon to use as a flavor base for the next several weeks of meals — yes, it's really that easy!
There are several different recipes for it around, but I have found that by roasting the vegetables first before stewing it in water, you'll have a stock that has a huge flavor impact and it doesn't take that much work.
Gluten-Free Roasted Vegetable Stock
Recipe Type: Staple
Author: Arelle Lowe
1 stalk of celery
1 pound bag of carrots
1 yellow onion
1 red pepper
1 TBSP black peppercorn
Roughly chop the celery (use the leaves too!), carrots, onion and red pepper (remove the peppers seeds) and coat the vegetables in olive oil. Place in a baking dish and roast in the over at 350 degrees for 25 minutes.
Remove from oven and place in a big pot with 8-12 cups of water (depending on how big your pot it) add peppercorn and bring to a boil. Reduce heat to minimum and simmer for 4 hours.
Strain the vegetables and save the liquid. Freeze in two cups portions. Use as needed.
Enjoy! You are saving money, sparing your body from salt and other additives and eating real food.
Arelle Lowe believes everything can be made from scratch and when it is – it's usually better. Also, doing it yourself doesn't take as long as you'd think. She has a strong green thumb, baking skills like 'whoa', and can Macgyver any craft with ease.