Easy Veggie Stock



I love this recipe because it really is so easy!  Vegetable stock is one of those things that is used in so many recipes but having it ready, made and on hand isn’t always easy.  This stock I make in the crock pot over night and freeze in cubes so I have it on hand when I need it.  This is great stock option to add to your purees and bebe food as it doesn’t use root vegetables like potatoes that can be a bit too high in nitrates for your baby in a concentrated stock form.  I have created this recipe to work with my small (2.5 quart) crock pot but it could easily be adapted for a larger crock pot and a bigger batch.  I plan to try out a recipe I found for Ethiopian Stew later this week using my homemade veggie stock!

Easy Veggie - 6 Month+
1 cup of peeled and chopped carrots
1/2 a small-medium yellow onion, chopped
2 celery stalks, chopped
1/2 a gala apple, cored and sliced
10 fresh green beans
1/4 of a green bell pepper, sliced
2 cloves garlic, peeled
1-2 tbsp rosemary sprigs (pulled from the woody parts)
6-7 fresh sage leaves
1 fresh bay leaf
a few black peppercorns
4-6 cups water

Add all of the ingredients to the crock pot except the water and allow them to warm on high for about 3-5 minutes.  Next add the water, enough to cover all of the vegetables and fill the crock pot (a 2.5 quart size).  Cover and allow to cook for another 5 minutes on high.  Then reduce heat to low and allow the stock to cook overnight (or at least 5 hours).  Be prepared for your house to smell fabulous when you wake up!  Next, simply strain the stock from the veggies through a mesh strainer, reserving the liquid.  Store  the stock in an airtight container for up to a week in the fridge or 3 months in the freezer.  You can also puree the leftover veggies, you will want to remove the apple skins, rosemary sprigs and bay leaf first.  It would make a great mix-in for other steamed or fresh vegetable purees or grains.  I definitely wouldn’t recommend cooking all of your vegetables and fruits for purees this way though, as much of the nutrients have leeched into the stock.  




This recipe is vegan, dairy-free and gluten-free.

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