vegetable stock

Making your own stock is much tastier than the stock cubes in the supermarket. In this recipe we teach you a simple basic recipe to make your own sous vide vegetable stock. Feel free to make variations on this recipe!

Author	Hannah
People	4
Temperature	83
Cooking time	40 minutes
Prep time	10 minutes

Ingredients:

• 1 red onion
• 1 leek
• 2 mushrooms
• 2 stalks of celery
• 20 grams of parsley
• black peppercorns
• 3 cloves of garlic
• 3 carrots
• 500 ml water

Preparation:

1. Preparation: Set the sous vide device to 83 degrees. Cut the red onion, leek, mushrooms, celery, parsley and carrots into large pieces. Don't be too picky about the size, we will sieve this out of the stock later anyway. The garlic can be put in whole cloves, the black peppercorns can also be put in whole.
2. Vacuum: Put all ingredients in a sous vide bag, we recommend the bags on a roll for this recipe because you can cut them to your own size. Add 500 milliliters of water to the vegetables and vacuum the bag. Make sure you do this carefully.
3. The water in: Put the bag with vegetables in the sous vide container , it is handy to use the sous vide rack for this , so that the stock does not float to the top. Let the stock boil for 40 minutes at 83 degrees.
4. Out of the water: After 40 minutes, carefully remove the bag from the water and sieve the ingredients. You can use the stock directly as a soup with vermicelli, for example, but freezing is also possible. Did you make way too much? Make ice cubes so you can use them later in other dishes. Which ingredients are you going to use? Let us know on social media via #souvy

You will need the following products to prepare this recipe:

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]