Versatile and Valuable Vegetable Stock

The vegetable stock in the recipe below is a staple in Co-Founder Michelle's home. Instead of preparing the stock each time she makes a meal, Michelle doubles the recipe and freezes the stock in 1 1/2 cup portions so she can defrost and use as-needed. What a perfect meal-prep shortcut!

While you should not rely on vegetable stock or broth as a source of vitamins and minerals, it is quite handy in the kitchen. It can be used as a flavorful base for soups and stocks, help add flavor to foods like mashed potatoes or brown rice and also to thin sauces (or baby food purees!). There is always the option of purchasing store-bought, pre-packaged vegetable stock but note how high the sodium content is. Making your own stock allows you to monitor the quantity of salt, keeping it much healthier for your family.

Vegetable Stock

Ingredients:

• 4 large carrots, peeled and sliced into 2 inch pieces
• 1 red bell pepper, quartered
• 1 large or 2 small turnips, peeled and sliced into 2 inch pieces
• 1 head of garlic
• 2 onions, peeled and quartered
• 2 leeks, thoroughly cleaned and sliced in 2 inch pieces
• 3 roma tomatoes, quartered
• 4 celery stocks, leaves removed and sliced into 2 inch pieces
• 1/4 cup extra virgin olive oil
• 1 teaspoon sea salt
• 6 peppercorns
• 1 large bunch fresh parsley, chopped
• 8 springs fresh thyme
• 1 bay leaf
• 8 cups water

Preparation:

1. Preheat oven to 400 degrees F.
2. In a large mixing bowl, add the carrots, bell pepper, turnip, onions, tomatoes, celery and olive oil. With a large, wooden spoon turn the vegetables until they are evenly coated with the olive oil.
3. Turn out the vegetables onto a baking sheet. Slice the top off of the head of the garlic and place in the center of the sheet.
4. Roast the vegetables in the oven, turning them every 15 minutes until cooked through and tender. This will take approximately 60 - 75 minutes.
5. Combine the sea salt, peppercorns, parsley, thyme, bay leaf and water in a large stock pot over medium-high heat. Squeeze the roasted garlic into the water and discard the husk. Add the roasted vegetables, stir twice and allow to simmer for 1 1/2 hours.
6. Strain the stock into air-tight storage containers. This stock is ready for immediate use or you can store in your refrigerator for up to 4 days and in your freezer for up to 3 months.

Yields 8 cups. Bon appétit to you and your bébés!