Easy vegetable stock with a celery base
According to a new study published in the journal Agronomy, celery grown with the use of organic fertilizer is more nutritious than celery grown with conventional chemical fertilizers. Specifically, organic celery in this study had fewer nitrates which is important because nitrates can turn into nitrites in the human body and interact with blood oxygen transportation. Organic celery also had more calcium in the leaves and more magnesium in the stalks than the conventional counterpart. This study highlights the nutritional benefits of choosing organic celery when you can!
Pepper relish is a condiment that can be added to anything from ice cream to cheese plates to burgers. You can use whatever peppers you like to adjust spiciness, but this recipe calls for bell peppers, which don’t pack any heat.
For the base:
- 2 cups chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- Whole celery leaves (these have a strong flavor so add according to your taste preference)
- 3 tsp. salt
- 10–12 cups water (use more as you add more ingredients)
Optional additions (list is not exhaustive):
- Garlic, black peppercorns, mushrooms dried or fresh, fennel bulb or a pinch of fennel seeds, can of tomatoes, thyme, rosemary, bay leaf
- Method one: For a sweet and caramelized flavor, sauté all ingredients in a pan over medium-high heat until vegetables are browned before adding to pot with water.
- Method two: For a clean and savory flavor, put all ingredients in a large pot and add water.
- Next bring water and veggies to a simmer, and turn heat down until the water gently simmers. Try not to boil the water. Simmer for about 1 ½ hrs.
- Strain vegetables and pour stock into jars or plastic bags to store in fridge or freezer.
Banner Photo Credit: Foodism360; unsplash.com